Potato, Onion and Blue Cheese Soup

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
Cost per Serving: $1.26
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 396
  • Fat: 18g
  • Saturated fat: 12g
  • Protein: 15g
  • Carbohydrate: 44g
  • Fiber: 3g
  • Cholesterol: 57mg
  • Sodium: 668mg

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. 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. 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.
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