Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons

IngredientsPotatoes, Bread, Dairy
Day PartDinner, Lunch
Menu PartSoup
Cuisine TypeAmerican
Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons

Source: Chef Jason Gorman

This silky blend of sweet potatoes, chicken stock, cream and Wisconsin Gruyère cheese is topped with fresh sage and buttery homemade brioche croutons.


For Croutons:
4 thick slices brioche, cut in 1-inch cubes
2 tablespoons butter, melted
1 tablespoon maple syrup
1 pinch cayenne
1 pinch kosher salt

For Soup:
3 medium sweet potatoes, peeled, large dice
1 quart chicken stock
1 quart heavy cream
1 stick cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon kosher salt
2 cups Wisconsin Gruyère cheese (Emmi-Roth Käse Surchoix), grated
1 sprig fresh sage, for garnish


  1. Prepare Croutons: Preheat oven to 350°F. In a large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss brioche cubes gently to cover with the mixture. Place croutons on a sheet pan and bake for about 10 minutes, until golden brown. Remove croutons from oven and set aside.
  2. Prepare Soup: Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil and cook until sweet potatoes are soft. Place sweet potatoes and liquid into a blender and puree until smooth.
  3. Return puree to a medium-size pot and add cinnamon, nutmeg and salt; bring to a simmer. Using a whisk, slowly stir in the Wisconsin Gruyère cheese. Adjust the seasoning if needed.
  4. To serve, divide croutons evenly among bowls, placing in bottom of bowls. Ladle soup over the top; garnish with fresh sage.

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