Cheese, Onion and Potato Soup from The Peacock at Rowsley – serves 4.


  • 400g onion
  • 12g garlic
  • a splash of vegetable oil
  • 200g potatoes
  • 35g butter
  • 1200g chicken or vegetable stock
  • 300g grated cheese
  • 370g cream


  1. peel and slice the onions and garlic and sweat in a medium sized saucepan with the oil on a low heat until they are soft with no colour.
  2. Peel and slice the potatoes thinly, add to the pan with butter.
  3. Cook for a further 5 minutes.
  4. Add the stock, turn up the heat and cook until the potato slices are cooked through.
  5. Add the cream and cheese and bring back to the boil.
  6. Blend until smooth and check for seasoning, if you would like the soup a little thinner and lighter, let down with a little milk.
  7. At The Peacock they serve this soup with chopped chives and a Granny Smith apple finely diced in the bottom of the bowl as this helps to cut through the richness of the soup.