Crumble the … Creamy artichoke soup with parmesan and sour cream, Mexican tortilla soup with avocado and tomato salsa. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. The happy marriage of potatoes and blue cheese makes for an idyllic wintry soup. (Soup can be made to this point up to 1 day ahead.) This potato cheese soup comes together in about 30 minutes and makes a great lunch. The potatoes promise creamy texture; the cheese pledges robust flavor. Serve immediately with the Blue Cheese and Walnut Crumpets. Leek, Potato and Blue Cheese Soup Updated / Thursday, 7 Jun 2018 17:07. (Soup can be made to this point up to 1 day ahead.) Blend with a stick blender … AdoreFoods.com. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. A rich, smooth and velvety soup. Ingredients. Celebrity Chef. However, the strength of the blue cheese can heavily depend on the type you buy. Puree, return to heat and stir in lemon juice, blue cheese, salt and pepper to taste. Stir in the potatoes, water, and salt and bring to a boil. Add the potato, then pour in the milk and stock. Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Get one of our Potato, onion and blue cheese soup recipe and prepare delicious and healthy treat for your family or friends. Ladle into bowls and garnish with fresh thyme and some blue cheese. Creamy blue cheese and crispy potatoes come together to form the perfect side dish for steak or pork chops. Which is a shame because I love winter food. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. 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 … Add potatoes, season with salt and pepper and cook, stirring occasionally, for 5 minutes. Stir the cream and stilton into the hot soup, then discard the bay leaves. Ladle the soup into bowls, and top each with some of the remaining 1/4 cup of cheese and the crumbled bacon. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes. Add potatoes; cook 5 minutes. Rinse out saucepan, wipe dry and return soup to it. One of my husbands most frequent dinner requests is potato soup, especially during the winter months. 24.6 g Working in batches, puree soup in a blender until smooth. And with bacon croutons on top = heaven. Broccoli Cheese and Potato Soup is the ultimate comfort dinner made with chunks of potatoes, carrots, onion and fresh broccoli in a thick, cheesy broth. Soften the diced onions and garlic in a little water on a medium heat in a large saucepan. Whether you’re making this for a weekend lunch or a lighter gluten free dinner option, it’s so easy to throw together. This cauliflower soup is exactly what it purports to be: a cauliflower and potato soup that tastes like whatever blue cheese you put in it. BLUE CHEESE AND WALNUT CRUMPETS: In a bowl, cream together the cheese and butter. Over medium heat, melt the butter and olive oil in a large soup pot. Season with salt and pepper. (That's if you enjoy blue cheese!) 8 %, Weight Watchers Broccoli Cheese Soup - 2 Pts Per Cup. Love this stuff, Total Carbohydrate This celery soup with blue cheese uses potato as the thickener, not flour, making it suitable for those who follow a gluten-free and wheat-free diet. A great autumnal lunch with crusty bread or hot buttered toast. Heat the olive oil in a saucepan over medium heat. Leek, Potato and Blue Cheese Soup The cheese adds a great kick to this classic soup, of which this is a very simple version. Melt butter in large saucepan over medium high heat. But then it disappeared and we’ve had the warmest couple of May weeks for about 100 years. Top and tail the leeks, and remove the outer layer if needed, then chop and rinse them under running water to remove any dirt. To make the soup, fry the onion in the butter in a large pan for 5 mins until starting to soften. 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. Pure comfort food, this creamy potato cheese soup is kicked up a … Add the blue cheese to the pot, stirring until the cheese is melted. Crecipe.com deliver fine selection of quality Potato, onion and blue cheese soup recipes equipped with ratings, reviews and mixing tips. Add half-and-half and 3/4 cup crumbled blue cheese and stir until cheese has melted. Add diced potato and broccoli florets to the pan and cover for 5 minutes. Added just before serving, vibrant tomato lends color and freshness. Add onions and garlic and cook, stirring, until … Stir in half-and-half, 1/2 cup of the cheese, salt and pepper. From broccoli-cheddar to classic potato, find the best hot and cheesy soups for your next heartwarming meal. Otherwise, you can swap the blue cheese for a different cheese or just not make the soup at all. Simmer gently 10 minutes until cheese is melted. Good appetite! Season with salt and pepper and cover with DO NOT allow to boil. … Before serving, sprinkle with remaining 1/2 cup cheese. Leek, Potato and Blue Cheese Soup . Cheesy, creamy, and delicious. Sauté until the leeks are tender, but do not allow them to brown, about 5 minutes. After 10 minutes, add the stock, increase the heat and simmer for a further eight to 10 minutes until the potatoes and leeks are soft. You could also freeze the soup … Slice the … May 23, 2014 - Alex Prichard. Add the potatoes and leeks and continue to … Leek, Potato and Blue Cheese Soup. Gluten free potato, leek and blue cheese soup. Feeding a Crowd. Blue cheese is quite a strong-flavored cheese, so I only recommend making this soup if you’re a fan of blue cheese. Remove from heat and let cool slightly. Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender. Blue Cheese Roasted Potatoes have a lot going for them. In a large saucepan, melt butter over medium heat. Season and leave to simmer for 10 mins or until the potatoes … 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. Add broth; bring to a boil. Stir in half-and-half, 1/2 cup of the cheese, salt and pepper. Heat the oil and butter in a pan and gently fry the onion and garlic for a couple of minutes, until softened. Add onion and garlic and cook, stirring, until tender but not browned, about 5 minutes. This recipe can be used as the base for many other soups by simply replacing the celery with other vegetables such as leeks, spinach, carrot and parsnips or a mixture of several. In a large saucepan, melt butter over medium heat. To top it all off this potato … Cook and … Before serving, sprinkle with remaining 1/2 cup cheese. Remove from heat and let cool slightly. All rights reserved. Gently rewarm soup over medium-low heat; do not boil. Prep time: 15 minutes Stir in the 4 ounces crumbled blue cheese until melted; make sure to stir constantly … It took about 20 minutes of chopping prep, mostly done … By Rachel Allen. Ladle into soup … Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender. Turns out potato, leek and blue cheese soup is even better! Then add the flour, … Melt the butter in a saucepan, add the leeks, potatoes and bay leaves. Bring to the boil then cover and lower the heat. Stir in the blue cheese, cream cheese, heavy cream, and milk. 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