Potato Onion and Blue Cheese Soup
  • 3 tablespoons unsalted butter
  • 2 yellow onions, thinly sliced
  • ½ teaspoon minced garlic
  • 3 russet potatoes, peeled and cubed
  • 2 cups chicken stock
  • 1½ cups half and half
  • 4 oz. Point Reyes blue cheese (plus a little extra for garnish)
  • Salt and pepper
  1. In a large non-reactive pot, melt the butter and sauté onions and garlic until soft, do not let them brown! Add potatoes and garlic, stir to coat with butter and cook for about 4 minutes. Add stock to cover and lower heat to simmer until the potatoes are tender, about 30-40 minutes. Remove from heat and allow it to cool a bit.
  2. Blend smooth with a hand blender, or transfer to a blender and process until smooth. Return it to the pot if you are using a blender. Stir in the cream and cheese. Add salt and pepper to taste. Ladle the soup into bowls and garnish with the reserved cheese.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/potato-onion-and-blue-cheese-soup/