1 medium sized onion, chopped
1 potato, peeled and chopped
About 3 carrots, peeled and chopped
1pt vegetable stock
I crushed garlic clove
Thyme and sage (about 1/2tsp each dried or more if fresh)
1/2 pint milk
6oz grated cheddar
Salt and pepper
Soften the onion and garlic in the butter in a large pan, add the herbs and other veg with the stock. Simmer until soft. Liquidise, then add the milk and cheese. Reheat until the cheese is melted. Add salt and pepper to taste.
I tend to use a combo of potato, carrot, parsnip and swede in mine. I've not tried it with sweet potato or turnip but I guess you could, she says doubtfully! I also add way more veg than they suggest. This last time, it was so thick already that I didn't add the milk - it was still delicious. I tend to use extra strong cheddar too.
Mr D thought it would be fun to photograph all of the jams, marmelades, chutneys etc I have made this year.....