Yorkshire Recipes


Wensleydale Soup

Here’s a Wensleydale cheese soup recipe – with  cider to give it a real bite.


  •  8 spring onions, trimmed and washed
  • 8 oz (225g) potatoes peeled and diced
  • 1½pints (850ml) chicken or vegetable stock
  • 6 oz (175g) real Yorkshire Wensleydale cheese, crumbled
  • 7 fl.oz (200ml) medium-dry cider
  • 2 oz (50g) butter
  • Freshly ground black pepper
  • ½ level teaspoon salt


  1.  Cut off and reserve the green tops of the spring onions, then roughly chop the remainder
  2. Melt the butter in a saucepan and sauté the onions in it until they just begin to soften
  3. Add the potatoes and stock and bring to the boil
  4. Reduce the heat, cover and simmer for 15-20 minutes until the potatoes are cooked
  5. Stir ¾ of the cheese in to the soup, remove from heat, and cool for 5 minutes
  6. When cooled, blend the soup in a food processor until just pureed
  7. Return the soup to the pan and stir in the cider
  8. Add salt and pepper
  9. Pour soup into heated bowls and sprinkle the top with the reserved spring onion tops and the remaining cheese.
  10. Serve with warm bread.


Source: Forgotten! I been using it for years and the original source has been lost in the mist of time past.

3 Responses to Wensleydale Soup

  • Melissa

    This looks delicious. Hope I can get some genuine Wensleydale here in Texas.  How many servings would you say this yields?

  • Colin Neville

    I would say around 4 servings.

    • Melissa

      Thank you!

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