INGREDIENTS:
- 3 tbsp butter
- 2 large onion, chopped
- 1 clove garlic, minced
- 3 large Russet or Yukon gold potatoes, peeled, and diced
- 2 cups chicken broth
- 1 cup half-and-half
- 3/4 cup crumbled blue cheese
- thyme
INSTRUCTIONS:
- In a large saucepan, melt butter over medium heat. Add onion and garlic and cook, stirring, until tender but not browned, about 5 minutes. Add potatoes, season with salt and pepper and cook, stirring occasionally, for 5 minutes. Pour in broth; bring to a boil over high heat, then reduce heat to low, cover and simmer until potatoes are very soft, about 20 minutes.
- Remove from heat and let cool slightly. Add half-and-half and 3/4 cup crumbled blue cheese and stir until cheese has melted. Working in batches, puree soup in a blender until smooth. Rinse out saucepan, wipe dry and return soup to it. Gently rewarm soup over medium-low heat; do not boil. Season with salt and pepper. Ladle into bowls and garnish with fresh thyme and some blue cheese.
Source:Adore Foods
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