Red Potato Soup With Roquefort

Total Time
Prep 0 mins
Cook 35 mins

Copied from a Better Homes and Garden Quick Soup mini-cookbook-the kind you impulsively buy while waiting in a checkout line at the grocers. It's been so long since I've tried this soup that I don't remember if I like it or not. You try it and let me know, okay?

Ingredients Nutrition


  1. In a medium saucepan combine the peeled red potatoes, stock, onion, and white pepper. Bring water to boil then reduce heat. Simmer uncovered about 20 minutes or until the potatoes are fork tender. Mash the potatoes slightly; DO NOT drain.
  2. In a screw-top jar combine 1/2 cup milk and the flour; cover and shake vigorously. Add the mixture to the saucepan then add the remaining milk. Cook and stir until bubbly for approximately 1 minute but be careful not to burn.
  3. Finally, stir in the bleu cheese (reserve 2 tablespoons for garnish), butter and fresh parsley. Keeping stirring the soup until the cheese and butter melt. At this point you can choice to puree the soup or not. Top each serving of soup with diced tomatoes, green onion slices, sprinkle of bleu cheese and garnish of fresh parsley.
  4. Serve with a hearty bread.


Most Helpful

I give this a 5, dear husband found it too rich. This is a warming and tasty soup and I am a relative new comer to liking blue cheese flavoring. Adds a note of sophistication to humble potato soup.

MollyJ December 23, 2005

This is a fabulous potato soup. I followed the recipe exactly. I liked the partially mashed texture, so I did not do the optional pureeing at the end. It really thickens up nicely after it is heated through. Loved the diced tomato and green onion garnish. Thanx, CookGirl. I'll make this again.

*Parsley* December 19, 2005

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