Potato-Blue Cheese Soup
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.
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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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