Cheese, potato and onion soup with crispy sage recipe

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.

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• 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.