• 843c5b5f57e60a3e56e1c1494af57ac0

Potato, Onion And Blue Cheese Soup

Prep
Cook
Serves 6people
Ingredients
2
tbsp unsalted butter
2
large onions, chopped
2
cloves garlic, minced
4
large russet potatoes, peeled, cut into 1-inch dice
Salt and pepper
2 1/2
cups low-sodium chicken broth
1 1/2
cups half-and-half
3/4
cup plus 2 Tbsp. crumbled Gorgonzola
2
tbsp snipped chives
Directions
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 Blue Cheese and stir until cheese has melted. Puree soup using blender wand. 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. Blue Cheese.

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