Bleu d’Auvergne
Potato Soup with Pears and Bleu d'Auvergne

Potato Soup with Pears and Bleu d’Auvergne


  • 1 onion
  • 800 grams sweet potatoes
  • 2 pears
  • 50 g of half-salted butter
  • 75 centiliters of vegetable broth
  • 4 slices of bread of your choice
  • 1 dash of sunflower oil
  • 20 cl of cream
  • 50 grams of Blue d’Auvergne
  • Salt and freshly ground pepper to taste


  • Peel and slice the onion.
  • Peel and wash the sweet potatoes. Cut them into a medium dice.
  • Peel, seed and cut the pears into chunks.
  • In a casserole dish, melt 30 grams of butter. Add the chopped onion and allow to cook for 2 minutes over low heat. As the onions begin to turn translucent, add the pieces of sweet potato and pear.
  • Pour in the vegetable stock and season with salt and pepper. Bring the contents of the dish to a boil. From there, cover and allow to simmer for 20 minutes.
  • To make the croutons, cut your slices of bread into cubes. Add them to a sauté pan that’s been heated with a bit of oil and the remaining butter.  
  • Combine the cream with the soup and adjust for seasoning.
  • To serve, spoon into bowls (or soup tureen), sprinkle with the crumbled Blue d’Auvergne, and serve with your croutons.

Serves: 4

Preparation time: 20 min

Cooking time: 30 min

Difficulty level: Easy