Yorkshire Blue Cheese and Sweet Potato Soup

How to make it

Yorkshire Blue Cheese and Sweet Potato Soup is a rich and comforting dish that blends the creamy tang of award-winning Yorkshire Blue with the natural sweetness of roasted sweet potatoes. Smooth, velvety and full of flavour, it’s the perfect bowl for chilly evenings, special dinner starters, or a warming lunch.

• Deseed and finely chop the red chillies and red pepper. Dice the onion, chop the celery, and slice the sage leaves.
• In a large pot, melt the butter over low heat. Add the onion, celery, sage, chilli and pepper. Cook gently without browning (sweat) until softened.
• Add the chopped sweet potatoes and potatoes to the pot. Stir, cover, and cook for about 5 minutes.
• Pour in the stock, bring to the boil, then reduce heat and let simmer for 30 minutes, until the potatoes are very soft.
• Remove from the heat and blend the soup until smooth (use a blender or food processor).
• Meanwhile, gently warm the double cream in a saucepan. Crumble in about half of the Yorkshire Blue cheese and stir until melted and smooth.
• Taste the soup and adjust seasoning with nutmeg, salt and pepper. Pour in the cheese/cream mixture and stir well to combine.
• Ladle the soup into bowls. Sprinkle over the remaining Yorkshire Blue cheese and chopped coriander. Serve with crusty farmhouse bread.

More Yorkshire Blue Cheese Recipes

This Blue Cheese Rarebit is elevated by the unique tang of pickled walnuts for a culinary delight that’s both sophisticated and satisfying.

North America meets North England in this Bacon and Blue Cheese Flan, as we use Canadian Maple Bacon and Yorkshire Blue.

Impress the whole family with this Yorkshire Blue Lasagne, a delicious twist on a hearty classic.