POTATO, ONION & ROQUEFORT SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3 Tbsp unsalted butter
  • 1 med onions, chopped
  • 1 lg garlic clove, minced
  • 3 med russet potatoes, peeled, chopped
  • 4 cups chicken stock (or more)
  • 1 cup whole milk (substitute buttermilk for tangier flavor)
  • 1/2 cup roquefort cheese, crumbled (3 oz)

Directions

  • Method:
  • Melt unsalted butter in heavy large saucepan over medium heat.
  • Add onions, garlic and sauté until tender, about 10 minutes.
  • Add potatoes and stock. Simmer until potatoes are tender, stirring occasionally, about 30 minutes.
  • Add milk and cheese and stir until cheese melts.
  • Puree soup in blender in batches (very carefully to avoid getting burned).
  • Return soup to saucepan.
  • Thin with additional chicken stock if necessary.

Notes

Categories: Dairy  Potato  Soup 

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