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Potato-Blue Cheese Soup

  • 40minutes
  • 263calories

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter

  2. 1 medium onion , thinly sliced

  3. 1 clove garlic , minced

  4. 4 medium potatoes , peeled,cubed

  5. 4 cups reduced-sodium chicken broth

  6. 2 cups half-and-half

  7. 1 cup crumbled blue cheese , divided (4 oz)

  8. 1/8 teaspoon salt

  9. 1/8 teaspoon fresh ground pepper

Instructions Jump to Ingredients ↑

  1. Melt butter in large saucepan over medium high heat.

  2. Add onion; cook 5 minutes or until soft.

  3. Add garlic; cook 1 minute.

  4. Add potatoes; cook 5 minutes.

  5. Add broth; bring to a boil.

  6. Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.

  7. Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.

  8. (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese. ?

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