Rain, rain, go away! Hmm, I don’t like when it rains. Grey days, wet, wet and wet again. This weather makes me wanna watch some TV and crave some warm and comforting soup while cozying up on the couch. I was thinking thick, creamy, full of flavors soup this morning so I made potato and blue cheese soup. I will admit, at first, blue cheese sounded very strange but don’t let yourself tricked by it. It is the perfect addition to this creamy soup, that pinch needed, but not overpowering the whole soup.
This potato and blue cheese soup is pretty much as simple as it gets, a combination of butter, onion, garlic, potatoes, chicken broth, milk and of course blue cheese, ready to be served in 30 minutes. Yes, you heard me right, just 30 minutes for an amazing bowl of soup!
I have chosen to use Low Sodium Organic Chicken Broth because it is the closest thing you can get to a healthy chicken broth without all the unnecessary artificial additions, especially if you don’t have the time to make your own. I really like the subtle meaty taste in a creamy soup but you can add vegetable broth if you prefer that one.
- 3 tbsp butter
- 2 large onion chopped
- 1 clove garlic minced
- 3 large Russet or Yukon gold potatoes peeled, and diced
- 2 cups chicken broth
- 1 cup half-and-half
- 3/4 cup crumbled blue cheese
- In a large saucepan, melt butter over medium heat. Add onion and garlic and cook, stirring, until tender but not browned, about 5 minutes. Add potatoes, season with salt and pepper and cook, stirring occasionally, for 5 minutes. Pour in broth; bring to a boil over high heat, then reduce heat to low, cover and simmer until potatoes are very soft, about 20 minutes.
- Remove from heat and let cool slightly. Add half-and-half and 3/4 cup crumbled blue cheese and stir until cheese has melted. Working in batches, puree soup in a blender until smooth. Rinse out saucepan, wipe dry and return soup to it. Gently rewarm soup over medium-low heat; do not boil. Season with salt and pepper. Ladle into bowls and garnish with fresh thyme and some blue cheese.
This recipe is adapted from My recipes website.