600g Coles Carisma Potatoes, peeled, cut into 2cm
pieces
1 cup (250ml) full-cream milk
1/2 Coles Finest by Laurent White Sourdough Vienna, cut
into 8 slices
2 tbs Coles Wholegrain Mustard
1/2 cup (50g) Coles Mexican Style Blend Shredded
Cheese
100g Coles Sour Cream
Instructions
Heat the butter in a medium saucepan over medium-high
heat. Add the mushroom and cook, stirring occasionally, for 3
mins or until slightly golden. Transfer 1/2 cup mushroom to a
plate and reserve. Add potato and 3 cups (750ml) water to
remaining mushroom in the pan. Season. Bring to the boil.
Reduce heat to low. Cover and cook for 10 mins or until potato
is tender. Set aside for 5 mins to cool.
Use a stick blender to blend the mushroom mixture in the
pan until smooth. Add milk and 1/2 cup (125ml) water. Return
to medium heat. Season.
Preheat grill on medium-high. Place the bread slices in a
single layer on a baking tray. Cook under grill for 2 mins or
until light golden. Spread 1 side of each bread slice with the
mustard. Top with the cheese. Cook for 1-2 mins or until the
cheese melts.
Divide the soup among serving bowls. Top with dollops of
the sour cream. Sprinkle with the reserved mushroom. Season
with pepper and serve with the toasts.
: 45min
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