Potato-Blue Cheese Soup

"This ordinary potato soup takes the turn to fantastic with the addition of blue cheese! (That's if you enjoy blue cheese!) Love this stuff"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • Melt butter in large saucepan over medium high heat.
  • Add onion; cook 5 minutes or until soft.
  • Add garlic; cook 1 minute.
  • Add potatoes; cook 5 minutes.
  • Add broth; bring to a boil.
  • Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
  • Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
  • (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.

Questions & Replies

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  1. This one's a winner! It is very easy to make, and the flavor is just delicious. Since I'm a blue cheese fiend, I think I would add more blue cheese next time. Don't miss this recipe if you like good soup.
  2. Made a simple slurry to thicken it at the end. Turned out perfect. Also added a dash of paprika for a little heat.
  3. my my was this ever good. never thought to do that thanks for a great recipe
  4. Mmmmmm! The blue cheese gives this soup a pleasant and not overpowering flavor. After reading the previous review, I decided to only use 3 cups of broth to make a thicker soup. I used fat free half and half to cut some fat. I'll certainly make this again.... thanx!
  5. if you are a lover of blue cheese then try this soup, I increased the garlic to 3 large cloves and butter to 2 tablespoons and added in 2 teaspoons crushed red chili flakes for some heat, this is not a thick soup but big on flavor and one I will make again soon, next time i will add in a splash of white wine, thanks for sharing MRSJSPANTS!


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