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Potato-apple and Crème Champfleury soup

4 to 6 portions


  • 15 ml (1 tbsp.) butter
  • 1 onion, chopped
  • 750 ml (3 cups) potatoes, peeled and diced
  • 500 ml (2 cups) apples, diced
  • 1 litre (4 cups) chicken stock
  • 1 sprig of fresh thyme
  • Salt and freshly ground pepper
  • 1 100 g (3 ½ oz.) pot CRÈME Champfleury


  • A few fresh thyme leaves, to taste
  • Diced apples, to taste


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  • In a large saucepan, melt butter over medium-high heat and sauté the onion.
  • Add the potatoes and apples and cook for 2 more minutes.
  • Moisten with chicken stock.
  • Add the thyme and season.
  • Bring to a boil and simmer for 15 minutes or until potatoes are tender.
  • Remove the thyme sprig before liquefying the soup using a blender.
  • Return the soup to the saucepan.
  • Reheat and serve with a generous spoonful of CRÈME Champfleury in each bowl.
  • Garnish with diced apple and some fresh thyme leaves.
  • Note: The potato-apple soup can also be served cold.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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