Rich and creamy sweet potato soup

    30 min

    A lovely combination of chesse and sweet poatoes makes this a rich, smooth, comforting soup! Great starter for a dinner party during autumn or winter.

    190 people made this

    Serves: 4 

    • 2 tbsp butter
    • 2 shallots, peeled and finely chopped
    • 4 large sweet potatoes, peeled and cut in thick slices
    • 125 ml dry white wine
    • Water, as needed
    • 1 small pinch of salt
    • 1 bay leaf
    • 3 tbsp creme fraiche
    • 2 tbsp butter, salted
    • 200g (7 oz) grated Gouda cheese
    • 4 teaspoons single cream for garnish

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt butter in a saucepan. Add the shallots and sauté until slightly brown in colour.
    2. Add the sweet potatoes and deglaze with the white wine. Reduce until half the liquid is absorbed.
    3. Add enough water to cover the potatoes.
    4. Add the bay leaf, season with salt and cook until the potatoes are tender (about 20 minutes). Additional water may need to be added before potatoes are completely cooked.
    5. Remove the bay leaf and purée in a food processor until smooth. Add the butter and the creme fraiche.
    6. Gently stir in the Gouda cheese until velvety smooth. Adjust the seasoning and serve topped a swirl of cream.

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    Reviews in English (15)


    Lovely heart warming soup. I omitted the extra butter and the cream. I added 50g more cheese. Ate it with homemade bread. Divine  -  24 Nov 2011


    Hi there, yes you can definitely make this in advance. It'll keep a few days in the fridge, or you can freeze it. You can make it as stated and freeze, or you can freeze after pureeing in the food processor, then add the butter, creme fraiche and cheese after defrosting and heating. Good luck!  -  05 Dec 2012


    Fabulous soup, easy to make and very tasty! A big hit with family and friends. However, I tend to put half the amount of Gouda cheese specified as it can be a little too rich  -  24 Dec 2012