Ingredients

Method

Peel and chop the potatoes into cubes, chop the onion and cut the courgettes into chunks (a similar size to the potatoes.)

Put the olive oil into a large saucepan with the onions and fry on a medium heat until the onions are translucent.

In a jug place the stock cube and make 500ml of chicken (or vegetable) stock.

Add the courgettes and the potatoes to the pan and cover with the stock. Season the pan with salt and bring to the boil, then turn the heat down and allow to simmer for 10 minutes or until the potatoes are soft.

Taste the soup and add pepper and more salt if necessary.

Add the cheese triangles and allow to melt.

Take the soup off the heat and with a hand blender, blend the soup into a creamy consistency.

Serve with a chunk of fresh bread.