This gently spiced soup is great as a dinner party starter, or midweek supper.
For more vegetarian soup inspiration check out our gallery.
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- 600 g sweet potatoes (about 3 medium), roughly chopped (skin on)
- 1 Tbsp. olive oil
- 2 garlic cloves (unpeeled)
- 1/2 tsp. dried chilli flakes, plus optional extra to garnish
- 2 tsp. sweet smoked paprika
- 1/2 Tbsp. plain flour
- 1 l vegetable stock
- 225 g mature Cheddar, coarsely grated
- 150 g full-fat creme fraiche
- 75 g bacon lardons
- Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin mix the sweet potatoes, oil, garlic, spices and plenty of seasoning. Roast for 30min, or until the potatoes are tender.
- Step 2Squeeze the garlic cloves from their skins into a large pan (discard skins) and scrape in the contents of the roasting tin. Stir in the flour and cook over medium hob heat, stirring, for 1min.
- Step 3Add the stock, then empty into a blender (or use a stick blender in the pan). Whizz until smooth. Return soup to the pan and stir in 175g Cheddar. Reheat over medium heat, stirring, until the cheese melts and the soup is piping hot. Remove from heat and stir in 100g crème fraîche. Check seasoning.
- Step 4Meanwhile, fry the bacon lardons in a medium frying pan over medium heat, stirring occasionally, until golden and crisp.
- Step 5Divide the soup between bowls. Top with the remaining crème fraîche and Cheddar. Garnish with the bacon and some extra chilli flakes, if you like.
GET AHEAD
Prepare to end of step 3 up to a day ahead. Cool, cover and chill. To serve, reheat gently in a pan until piping hot and complete.
Per serving (if serving 4):
- Calories: 605
- Protein: 18g
- Fat: 43g
- Saturates: 25g
- Carbs: 39g
- Sugars: 9g
- Fibre: 5g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
