Best 6 Sweet Potato And Blue Cheese Soup Recipes
Sweet potato and blue cheese soup is an innovative, creamy, and comforting dish that combines the natural sweetness of roasted sweet potatoes with the tangy and savory flavors of blue cheese. This delightful soup is an explosion of contrasting flavors and textures, with a smooth and velvety consistency that warms the soul. The combination of sweet potatoes and blue cheese creates a unique and harmonious taste profile that is sure to impress your taste buds. This article will provide you with a comprehensive overview of this delectable soup, including the necessary ingredients and step-by-step instructions to help you prepare this culinary masterpiece at home.
Here are our top 6 tried and tested recipes!
SWEET POTATO FRIES WITH BLUE CHEESE
I used to avoid sweet potatoes as a child, mostly because they came out of a can. When I heard of the many health benefits, I began trying fresh sweet potatoes with my husband. Now we enjoy fries topped with cinnamon sugar or cayenne pepper. We've also discovered how awesome they are with blue cheese. -Katrina Krumm, Apple Valley, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. Add sweet potatoes; cook until tender and lightly browned, turning occasionally, 12-15 minutes. Add preserves, stirring to coat; sprinkle with salt. Top with cheese.
Nutrition Facts : Calories 246 calories, Fat 11g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 487mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET POTATO AND BRANDY SOUP
A fantastic soup for a chilly fall evening. The scent of brandy and allspice will permeate throughout your home. You can puree the soup if you like, although I prefer to leave it chunky.
Provided by amanda1432
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
- In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 74 g, Cholesterol 0.3 mg, Fat 4.1 g, Fiber 11.8 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 1285.8 mg, Sugar 23.5 g
SWEET POTATO AND BLUE CHEESE GRATIN
You can't have Thanksgiving dinner without sweet potatoes. Instead of playing up the sweetness, I love to balance it out with some savory notes. I think it's going to be your new favorite way to enjoy sweet potatoes.
Provided by Stephanie Izard
Categories side-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F. Peel and thinly slice sweet potatoes on a mandoline; set aside. Heat heavy cream in a saucepan over medium heat, and add the cheese so it slowly melts into the cream. Mix in brown sugar, salt, and red pepper flakes; bring to a low simmer to incorporate all of the ingredients, 5-10 minutes. Butter the baking dish and evenly layer a quarter of the sweet potatoes along the bottom, then lightly sprinkle with salt.
- When the sauce is ready, pour a quarter of it over the sweet potatoes. Repeat the potato/sauce layering three more times until all of the ingredients are in the baking dish. Cover with foil and cook for 40 minutes. Remove foil and broil to brown the top, 5 minutes. Let sit for 10 minutes before serving.
SWEET POTATO AND BLUE CHEESE SOUP
Can't remember where I picked this up from but it is good, so I posting it so I won't lose it. It may sound like an odd combination but it does work
Provided by dusty AE
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, cook sweet potato in stock until tender.
- Puree, return to heat and stir in lemon juice, blue cheese, salt and pepper to taste.
- Simmer gently 10 minutes until cheese is melted. DO NOT allow to boil.
- Ladle into soup bowls and garnish with a few drizzles of cream.
Nutrition Facts : Calories 426.8, Fat 12.6, SaturatedFat 6.5, Cholesterol 32.1, Sodium 1035.2, Carbohydrate 59.7, Fiber 6.8, Sugar 15.5, Protein 18.7
CREAMY SWEET POTATO AND VEGGIE SOUP
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (4 quarts).
Number Of Ingredients 12
Steps:
- In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
POTATO-BLUE CHEESE SOUP
This ordinary potato soup takes the turn to fantastic with the addition of blue cheese! (That's if you enjoy blue cheese!) Love this stuff
Provided by TishT
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan over medium high heat.
- Add onion; cook 5 minutes or until soft.
- Add garlic; cook 1 minute.
- Add potatoes; cook 5 minutes.
- Add broth; bring to a boil.
- Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
- Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
- (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.
Tips:
- To save time, buy pre-cooked sweet potatoes or use frozen sweet potato cubes.
- If you don't have any blue cheese on hand, you can substitute another type of cheese, such as cheddar or Gruyère.
- To make the soup creamier, use a blender or immersion blender to puree it until smooth.
- Garnish the soup with crumbled blue cheese, chopped walnuts, or chives before serving.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
Sweet potato and blue cheese soup is a delicious and easy-to-make soup that is perfect for a cold day. It is creamy, flavorful, and packed with nutrients. The combination of sweet potatoes and blue cheese may seem unusual, but it works perfectly together. The sweetness of the potatoes balances out the sharpness of the blue cheese, creating a soup that is both satisfying and complex. Whether you are looking for a quick and easy weeknight meal or a special soup to serve at a dinner party, sweet potato and blue cheese soup is sure to please everyone at the table.
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