• 300g/12oz wa­ter­cress
  • 125g/4oz pota­toes, chopped
  • 750ml/3 cups veg­etable stock/broth
  • 250ml/1 cup se­mi skimmed/half fat milk
  • 125g/4oz blue cheese, crum­bled
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Add all the in­gre­di­ents to the slow cook­er, ex­cept the cheese. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the pota­toes are ten­der. Crum­ble the cheese in­to the soup and blend to a smooth con­sis­ten­cy. Sea­son and serve with a few sprigs of wa­ter­cress on top.
  3. Use whichev­er type of blue cheese you pre­fer. Stil­ton is a na­tion­al favourite.