Cheshire Soup 8 cups stock (veal-based white stock is traditional, but chicken stock or vegetable stock is fine too) 2 large potatoes, peeled and diced 1 large leek, white and some green, chopped salt and white pepper 3 carrots, peeled and grated 3/4 cup oatmeal 2 ounces Cheshire cheese (about 1 cup crumbled) Garnish: paper-thin circles of leek In a large saucepan, bring the stock to a boil. Scrape in the potatoes and leeks, salt and pepper to taste, then lower heat to a simmer, cover, and simmer for 15 minutes. Scrape in the grated carrots and oatmeal, stir, then cover and simmer for 15 more minutes. When ready to serve, stir in the cheese, cover to let melt for a few minutes, then stir and ladle into bowls. Top each bowl with a sprinkling of fresh leek circles.

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Grandma's English Soup Recipes