Potato, Onion and Blue Cheese Soup

Potato, Onion and Blue Cheese Soup Recipe
Photo: Mark Thomas; Styling: Gerri Williams
Try Potato, Onion and Blue Cheese Soup the next time you're craving baked potato soup. The blue cheese adds a welcome and unexpected flavor combination.

Yield:

Serves: 6

Recipe Time

Prep: 20 Minutes
Cook: 45 Minutes

Nutritional Information

Calories 396
Fat 18 g
Satfat 12 g
Protein 15 g
Carbohydrate 44 g
Fiber 3 g
Cholesterol 57 mg
Sodium 668 mg

Ingredients

2 tablespoons unsalted butter
2 large onions, chopped
2 cloves garlic, minced
2 1/2 pounds russet or Yukon gold potatoes (about 3 large), peeled, cut into 1-inch dice
Salt and pepper
2 1/2 cups low-sodium chicken broth
1 cup half-and-half
3/4 cup plus 2 Tbsp. crumbled Gorgonzola
2 tablespoons snipped chives

Preparation

1. In a large saucepan, melt butter over medium heat. Add onions and garlic and cook, stirring, until tender but not browned, about 8 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 25 minutes.

2. Remove from heat and let cool slightly. Add half-and-half and 3/4 cup Gorgonzola 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 chives and remaining 2 Tbsp. Gorgonzola.

Note:

January 2013
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