Todd's favourite potato soup

There's a nip in the air — it must be the start of the soup season. Nutritious, comforting and easy to consume there are hundreds of soups, many of them with strange backgrounds.

This potato soup is my son's 'must have' for Saturday lunch.

Ingredients

50 g	Butter
2	Onions, large, diced
1	Carrot, large, shredded
6 cups	Chicken stock, or vegetable stock
750 g	Potatoes, peeled and cubed (Main)
3 cups	Tasty cheese, grated
1	Ground paprika, to garnish

Directions

1. Melt the butter in a large, heavy saucepan. Add the onions and carrots and cook over low heat until tender, about 10 minutes.
2. Add the stock and potatoes and bring to the boil. Cover and simmer on low heat for 30 minutes.
3. Purée or sieve the soup. Return to the saucepan. Season then gradually stir in the cheese. When all the cheese is incorporated and the soup is hot but not boiling, serve dusted with paprika.