Sweet Potato and Canadian Gouda Soup

Print Recipe
Chef Caroline McCann Bizjak, Dairy Farmers of Canada

Prep Time 20 minutes, Cooking Time 25-30 minutes

Yield: 4 Servings


4 large sweet potatoes, peeled and cut in thick slices
2 tbsp (30 mL) butter
2 small shallots, peeled and chopped
1/2 cup (125 mL) dry white wine
1 small pinch of salt
1 bay leaf
1-1/2 cups (375 mL) grated Canadian Gouda
3 tbsp (45 mL) sour cream
2 tbsp (30 mL) butter
4 tsp (20 mL) 35 % cream

*Optional Garnish: Canadian Gouda crisps

1/3 cup + 2 tsp (90 mL) grated Canadian Gouda



Add enough water to cover the potatoes.Add the bay leaf, season with salt, and cook until the potatoes are tender, about 20 minutes.

Remove the bay leaf and purée in a food processor until smooth. Add the butter and the sour cream.

Gently stir in the Canadian Gouda until velvety smooth. Adjust the seasoning and serve with a drizzle of 35 % cream and a Gouda crisp.

Optional Garnish: Canadian Gouda crisps

Place 1 1/2 tbsp of the Gouda on a non-stick baking sheet. Shape into rounds, using a circular cookie cutter. Repeat to make 4 crisps.

Place in a 425 °F (220 °C) oven for 4 minutes

While hot, remove from the pan using a spatula. Let them cool.

Enjoy the delicious, crunchy crisps.

Chef Caroline McCann Bizjak

Print Recipe