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Potato, Onion and Blue Cheese Soup

Photo: Mark Thomas; Styling: Gerri Williams
Prep time 20 mins
Cook time 45 mins
Yield Serves: 6
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.

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

Nutrition Information

  • calories 396
  • fat 18 g
  • satfat 12 g
  • protein 15 g
  • carbohydrate 44 g
  • fiber 3 g
  • cholesterol 57 mg
  • sodium 668 mg

How to Make It

  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.