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Courgette, Potato, and Cheddar Soup

This fantastic soup is a complete delight — ready in 20 minutes and utterly delicious!  Freshly grated nutmeg makes all the difference and, of course, cheese makes everything wonderful. We like to serve this in mugs with waffle biscuits on the side. (Yes, heat the waffle iron and cook refrigerated biscuits for 3-4 minutes. There will be lots of crispy crannies for butter. You’re welcome!!!!)

Courgette, Potato, and Cheddar Soup

1 lb. potatoes, peeled and roughly chopped
2 tsp. vegetable broth base
2 lb. zucchini, roughly chopped
1 bunch green onions, sliced — save 1 for serving
4 oz. extra-mature cheddar, grated (1 cup packed), plus more for serving
good grating of whole nutmeg, plus extra for serving

Put the potatoes in a large saucepan and add just enough water to cover them. Add the vegetable stock base and bring to a boil. Reduce the heat to medium, cover and cook for 5 minutes. Add the zucchini, bring back to a boil, reduce the heat to medium, cover and cook for another 5 minutes. Toss in the green onions, cover and cook for a final 5 minutes.

Turn off the heat and stir in the cheese, salt and freshly ground black pepper, and nutmeg. Whiz with a stick blender or in batches in the blender, adding more water if too thick. Serve scattered with extra green onion, cheddar, and nutmeg.

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