Potato & Cheese Soup, Cheesy Popcorn

Name: Potato & Cheese Soup, Cheesy Popcorn
Yield: 10
Ingredients: 20.0ml Extra-virgin olive oil; 80.0g Onion, diced; 900.0ml Milk; 40.0g KNORR Concentrated Liquid Stock 1kg; 1.5l Water; 250.0g KNORR Potato Flakes Gluten Free 4kg; 10.0g Rosemary, fresh, finely chopped; 150.0g Grated Swiss cheese; 170.0g Popcorn Kernels; 120.0g Butter, melted; 125.0g Cheddar cheese powder; 3.0g Mustard powder; 5.0g Salt

Potato & Cheese Soup, Cheesy Popcorn – Recipe

Simple and on trend, this classic soup with a twist provides a great starter or special.

...

Potato and Cheese Soup

Extra-virgin olive oil 20.0 ml
Onion, diced 80.0 g
Milk 900.0 ml
KNORR Concentrated Liquid Stock 1kg 40.0 g
KNORR Concentrated Liquid Stock 1kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Unilever Food Solutions

Campbells

Moco Food Services

Amazon AU

Cadell Food Service

Free Sample
Water 1.5 l
KNORR Potato Flakes Gluten Free 4kg 250.0 g
KNORR Potato Flakes Gluten Free 4kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Amazon AU

Unilever Food Solutions

Campbells

Free Sample
Rosemary, fresh, finely chopped 10.0 g
Grated Swiss cheese 150.0 g

Cheese Popcorn

Popcorn Kernels 170.0 g
Butter, melted 120.0 g
Cheddar cheese powder 125.0 g
Mustard powder 3.0 g
Salt 5.0 g

Main Meals

Australian

American

Casual Dining

Cafe/Takeaway

Soups

Vegetables

Snacks & Sides

Starters

Simple and on trend, this classic soup with a twist provides a great starter or special.

...

Preparation

Potato and Cheese Soup
- Heat the oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened.
- Pour in the milk, KNORR Concentrated Liquid Stock and water bringing the liquid to a boil.
- Reduce heat to low and simmer, then whisk in the KNORR Potato Flakes GF.
- Whisk until smooth and continue to simmer. After 5 or so minutes, add in rosemary and cheese, stir until combined.
Cheese Popcorn
- Put popcorn kernels in a medium brown paper bag and roll the top closed.
- Microwave until the kernels stop popping at the rate of at least 1 per second.
- In a large brown paper bag, combine the popcorn and butter by shaking the bag while pouring the butter in a slow stream. Once all the butter is in, roll the bag closed and shake it REALLY well.
- Combine the cheddar cheese powder, mustard powder and salt in a small bowl. Sprinkle over the popcorn while shaking the bag. Roll the bag back up and shake vigorously.