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Cheese, potato and onion soup with crispy sage recipe

Cheese, potato and onion soup with crispy sage recipe

23 ratings

Warm up with this rich recipe, made with crumbled stilton, floury potatoes and sweet caramelised onions See method

  • Serves 4 as a starter
  • 10 mins to prepare and 40 mins to cook
  • 372 calories / serving
  • Freezable
  • Vegetarian


  • 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

  • Energy

  • Fat

    13g 19%
  • Saturates

    4g 20%
  • Sugars

    5g 5%
  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 52.1g Protein 11.1g Fibre 4g


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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