Root Soup W/Blue Cheese

Total Time
15 mins
45 mins

A filling and healthy pureed soup. It can be a vegetarian option if you substitute chicken stock with vegetable stock. This recipe calls for the Irish Blue Cheese called Cashel Blue. If you can't find it a gorgonzola or other firm blue cheese will be acceptable substitutes. From Canadian Living.

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  1. In large pot melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes.
  2. Add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes.
  3. Stir in stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
  4. In batches, puree soup in blender until smooth, or use hand blender directly in the pot.
  5. Return to pot. Stir in cream/milk and vinegar; bring just to boil over medium heat.
  6. Ladle into bowls. Garnish with cheese and chives.