Potato Onion and Blue Cheese Soup
Potato Onion and Blue Cheese Soup
I don’t like to brag, but I am a darn good soup maker. But let’s face it, soup really isn’t very hard to make. All you need is a good recipe, your taste buds, and some tasty fresh ingredients. I saw this recipe in Bon Appétit many years ago and it has been a “keeper” ever since. It’s one of those dishes I find myself making for myself or for friends who request it from me time after time. It is comprised of three of my favorite things: onions, potatoes, and cheese…not just any cheese either, but one of my favorite, Roquefort. The Roquefort cheese that the original recipe called for yields some exemplary results. Unfortunately, it has gotten very expensive and as a result hard to find. You may not know this but most of the “Roquefort” you find in stores is not the real thing. According to European law only cheese aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort. Since you only need 4 ounces, you might want to spring for it; or, you may want to do what I do which is reach for one of my favorite blues, “Point Reyes” or “Maytag”. One of my favorite things about this recipe is that it is quick and easy to make, especially if you have an immersion blender. Like all potato soups it is the best thing around besides a loved one to warm you up on a cold night. This recipe is very basic and can be easily customized it to suit your own taste. If you are not fond of blue, any variety of cheese you like will work as long as it melts well. I hope you give the original a try before you change it up, and I hope you enjoy it as much as I do.
- 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
- 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.
- 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.
Hi Tim
I made this last night with cauliflower rather than potatoes. It was fabulous! I bet this recipe or technique should work with almost any vegetable. Really good! Thanks.
Hi Karen, That sounds delicious, I am going to have to try that next time.