How to make it...
- 4 sweet potatoes, peeled and chopped
- 1 small onion, diced
- 50 g Knockanore garlic & herbs cheddar, grated
- 50 g Knockanore black pepper & chives cheddar, grated
- 50 ml cream
- 1 tablespoon butter
- 1 bay leaf
- 800 ml vegetable stock
- salt and pepper
Melt the butter in a large saucepan. Add all the sweet potato, onion and fry gently, stirring, for 2 minutes, or until softened but not browned. Add the stock and bay leaf and season. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes. Remove the bay leaf, puree the soup in a blender or food processor then return to the rinsed-out pan. Reducing the heat and add the cream and the cheeses, stir gently and let all the cheese to melt, but do not allow the soup to boil. Adjust the seasoning if necessary and serve hot, alone or with some croutons.
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