Cheese, potato and onion soup with crispy sage recipe
Created by The Tesco Recipes team
Warm up with this rich recipe, made with crumbled Stilton, floury potatoes and sweet caramelised onions
See method- Serves 4 as a starter
- Takes 50 mins
- 372 calories / serving
- Freezable
- Vegetarian
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
Each serving contains
- Energy
- 1560kJ 372.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 2.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 52.1gProtein 11.1gFibre 4.0g
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.
- See more Soup recipes
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.
