Potato, Onion and Blue Cheese Soup

Name: Potato, Onion and Blue Cheese Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 20
Cuisine: Global
Ingredients: 2 Tbsps snipped chives; 2 cloves garlic, minced; 177 milliliters crumbled Gorgonzola; 237 milliliters half-and-half; 591 milliliters low-sodium chicken broth; 2 larges onions, chopped; 20 servings Salt and pepper; 2 Tbsps unsalted butter; 1 kilograms russet or Yukon gold potatoes (about 3 large), peeled, cut into 1-inch dice

You can never have too many soup recipes, so give Potato, Onion and Blue Cheese Soup a try. This recipe makes 20 servings with 83 calories, 3g of protein, and 4g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. A mixture of onions, butter, yukon gold potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a large saucepan, melt butter over medium heat.

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Butter

Equipment you will use

Sauce Pan

Add onions and garlic and cook, stirring, until tender but not browned, about 8minutes.

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Garlic

Onion

Add potatoes, season with salt and pepper and cook, stirring occasionally, for 5 minutes.

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Salt And Pepper

Potato

Pour in broth; bring to a boil over high heat, then reduce heat to low, cover and simmer until potatoes are very soft, about 25 minutes.

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Potato

Broth

Remove from heat and let cool slightly.

Add half-and-half and 3/4 cup Gorgonzola 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 chives and remaining 2 Tbsp. Gorgonzola.

Ingredients you will need

Salt And Pepper

Gorgonzola