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.

Recipe by MyRecipes January 2013

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Credit: Mark Thomas; Styling: Gerri Williams

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

396 calories; fat 18g; saturated fat 12g; protein 15g; carbohydrates 44g; fiber 3g; cholesterol 57mg; sodium 668mg.
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