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Mrs Bells Blue & Sweet Potato Soup

Mrs Bells Blue & Sweet Potato Soup

  • Instructions
  • Ingredients
    • Split the chillies and pepper, remove the stalk and seeds and chop into fine pieces.
    • Melt the butter and add the chillies and red pepper.
    • Add diced onion, celery and chopped sage.
    • Sweat but do not colour over a low heat.
    • Peel and chop the potatoes and sweet potatoes finely and add to the vegetables.
    • Cover and gently cook for 5 mins.
    • Add stock, bring to the boil and simmer for 30 mins.
    • Put into a food processor and blend.
    • Meanwhile heat the double cream and take from the heat.
    • Crumble 4oz Mrs Bells Blue into the cream and stir until blended.
    • Check the seasoning of the soup and add grated nutmeg and salt & pepper to taste.


    • Pour the soup into serving bowls.
    • Spoon cheese mixture over the soup and stir in.
    • Gently sprinkle the rest of the Mrs Bells Blue on top and sprinkle with coriander.
    • Serve with crusty farmhouse bread.
  • 170g Mrs Bells Blue

    2 Red chillies

    1 Red pepper

    30g Unsalted butter

    1 Onion

    1 Celery stick

    4 Sage leaves

    450g Sweet potatoes

    225g Potatoes

    2pts Chicken stock


    1/4pt double cream

    2tbsp Chopped coriander

    Salt and pepper


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