Emeril Lagasse's Potato, Onion & Roquefort Soup

Recipe by TishT
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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