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Cheese, potato and onion soup with crispy sage recipe

Cheese, potato and onion soup with crispy sage recipe

2 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

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 haven't got any white potatoes, try using sweet potatoes

Each serving contains

  • Energy

    1560kj
    372kcal
    19%
  • 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

Method

  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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