For a rich, warm soup that will give you a lovely homely feel, this recipe is ideal. Melted cheese in the soup will go perfect with some crispy garlic bread sticks.
  • 25 mins

    Cooking Time

  • Extreme


  • 10 mins

    Prep Time

  • 4 People


  • 3 - 1/2 cups water
  • 2 Knorr Chicken Stock Cubes
  • 350 g potatoes
  • 1 onion
  • 2 cloves garlic
  • 1 can (150 g) evaporated milk
  • 170 g mozzarella

  1. Bring water and KNORR CHICKEN CUBES to a boil in a medium saucepan over high heat. Add potatoes, reduce heat and boil gently covered about 8 minutes or until potatoes are just tender. Do not drain; reserve 1/2 cup potato liquid.

  2. Meanwhile, roast onion and garlic in a dry medium skillet over medium heat about 10 minutes or until blackened on all sides, turning occasionally. Chop onion and peel garlic

  3. Process onion, garlic and reserved potato cooking liquid in a blender or food processor until smooth. Stir into saucepan. Stir in milk and cheese and heat until cheese is melted.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 205.03 kcal
Protein (g) 11.63 g
Sugar (g) 2.03 g
Fat (g) 10.51 g
Fibre (g) 1.87 g

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