arbroath smoke and scottish cheddar soup

50g butter
2 medium onions, finely chopped
350g potatoes, peeled and chopped
1.2 litres water
1 pair of arbroath smokies, skinned, boned and flaked
175g mature scottish cheddar cheese
125g carrots coarsely grated
1 green pepper, coarsely grated
2 tbsps double cream
salt and freshly ground black pepper

garnish: 2 tbsp finely chopped flat leaf parsley

cook onion gently in butter till soft. Add potatoes and water. Cover and simmer gently for 20 mins until veg are tender. Cool a little, then purée with 2/3 of flaked fish. Return to clean saucepan and reheat gently, stirring in cheese, carrots, green pepper, remaining flaked fish and double cream. Taste for seasoning. Serve sprinkled with parsley.