Mrs Bells Blue & Sweet Potato Soup with Chilli

StarterServes 4


170g Mrs Bells Blue from Shepherds Purse Cheeses.

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


  1. Split the chillies and pepper, remove the stalk and seeds and chop into fine pieces.
  2. Melt the butter and add the chillies and red pepper.
  3. Add diced onion, celery and chopped sage.
  4. Sweat but do not colour over a low heat.
  5. Peel and chop the Potatoes and sweet Potatoes finely and add to the vegetables.
  6. Cover and gently cook for 5 mins.
  7. Add stock, bring to the boil and simmer for 30 mins.
  8. Put into a food processor and blend.
  9. Meanwhile heat the double cream and take from the heat.
  10. Crumble 4oz Mrs Bells Blue into the cream and stir until blended.
  11. Check the seasoning of the soup and add grated nutmeg and salt & pepper.
  12. Pour the soup into serving bowls
  13. Spoon cheese mixture over the soup and stir in.
  14. Gently sprinkle the rest of the Mrs Bells Blue on top and sprinkle with coriander to serve.