Prep 30 mins
Cook 1 hr
This such an amazing recipe that I couldn't resist sharing it with those of us who really enjoy a simple but complex taste combination. It will freeze well if you are a once a month cook
- 44.37 ml unsalted butter
- 2 large yellow onions, thinly sliced
- 4.92 ml minced garlic
- 1360.77 g yukon gold potatoes, peeled and cut into 1-inch chunks
- 4.92 ml salt
- 2.46 ml freshly ground black pepper
- 0.59 ml cayenne
- 1 bay leaf
- 946.36 ml chicken stock
- 236.59 ml light cream
- 118.29 ml heavy cream
- 236.59 ml crumbled Roquefort cheese, , or other creamy blue cheese
- 9.85 ml chopped fresh thyme
- 29.58 ml tawny port
- 6 slice bacon, cooked and crumbled
- In a large saucepan, melt the butter over medium-high heat.
- Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.
- Add the stock and bring to a boil.
- Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
- Remove and discard the bay leaf.
- Remove from the heat and puree until smooth.
- Add the light and heavy creams, and stir well to blend.
- Gently reheat and barely simmer; careful not to boil.
- Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted.
- Adjust the seasonings, to taste.
- Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.
This was SO good! We had this for our 'gourmet', (see my about me page) and my friend made two versions, one with white cheddar and one with the roquefort, as not everyone likes blue cheese. We liked the one with the roquefort better! It had a nice tangy flavour. Thanks for submitting this recipe.
I love the flavor profile!! However, it is way too thick. Next time thin with more stock or milk. No bacon, so garnished with leeks. No Tawny Port, used Dry Sherry
Divine~!~ I just recently watched the film, "Julie and Julia". I have a new inspiration in life. This is the first of many recipes to follow before travelling to France to master the fine culinary arts.