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Cheese, potato and onion soup with crispy sage recipe
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26 ratings
Warm up with this rich recipe, made with crumbled Stilton, floury potatoes and sweet caramelised onions See method
Ingredients
- 1½ tbsp olive oil
- 1 onion, finely chopped
- 1 tbsp finely chopped fresh sage, plus 4 whole leaves
- 225g floury potatoes, peeled and diced
- 2 garlic cloves, thinly sliced
- 1 vegetable stock cube, made up to 400ml
- 100ml semi-skimmed milk
- 35g Stilton (or 35g strong Cheddar or blue cheese), crumbled
- 4 ciabatta rolls
- 1 red chilli, deseeded and finely sliced
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
1560kj
372kcal
19%
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Fat
13g
19%
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Saturates
4g
20%
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Sugars
5g
5%
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Salt
2.1g
34%
of the reference intake
Carbohydrate 52.1g
Protein 11.1g
Fibre 4g
Method
- Heat 1 tbsp oil in a large, lidded heavy-bottomed saucepan over a low heat. Add the onion, chopped sage, the potato and half the garlic; season. Cover and cook for 12 mins, stirring occasionally, until the veg is softened but not coloured.
- Stir in the stock and milk; cook for 20-25 mins or until the potatoes are falling apart. Stir in 20g Stilton. Purée the soup in a blender or with a stick blender, adding a splash of water to loosen if needed. Preheat the oven to gas 4, 180°C, fan 160°C.
- Carefully cut off the top third of the ciabatta rolls and pull out the soft bread in the centre to make a bowl; leave a little overhang of crust around the rim. Place on a baking sheet and bake for 5-7 mins until just crispy.
- Meanwhile, return the soup to the pan, warm through and season. Heat ½ tbsp oil in a small frying pan over a high heat. Add the remaining garlic, the chilli and sage leaves and fry for 1 min or until just crisp.
- Ladle the soup into the bread bowls and serve with the remaining Stilton and a sprinkle of the fried sage mixture.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
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