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.
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
How to Make It
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.
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.