Photo: Mark Thomas; Styling: Gerri Williams Photo by: Photo: Mark Thomas; Styling: Gerri Williams

Potato, Onion and Blue Cheese Soup

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.

All You JANUARY 2013

  • Yield: Serves: 6
  • Cook time:45 Minutes
  • Prep time:20 Minutes
  • Cost Per Serving:$1.26


  • 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


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.

Nutritional Information

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

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Potato, Onion and Blue Cheese Soup recipe