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 Potato and Blue Cheese Soup Recipe


Click picture to enlarge

This soup is one of the best for taste and it's a winter warmer as well as a refreshing summer soup. The tang of the stilton with the texture of the potatoes is unbeatable.

KEY POINTS

 Preparation Time: 10 mins  Cooking Time:   35 mins
 How Difficult  Easy  Freeze?   No
 Servings

4 portions


NOTES FOR THE COOK
We used stilton cheese for the recipe but any strong flavoured, soft cheese will work well.

A liquidiser is very much optional for this recipe. An alternative to liquidising the soup is to simply mash the potatoes. Mashing gives a slightly rougher texture which we preferred. If mashing rather than liquidising, make sure the onions are finely chopped.

INGREDIENTS
Ingredients for Potato and Cheese soup

Ingredients Metric Imperial
Potatoes 1kg 2.2lb
Soft Stilton Cheese (see note above) 200g 7oz
Vegetable stock 1 litre 1 pints
Single cream 150ml pint
Medium onions 2
Garlic cloves 2
Olive oil 3 tablespoons
Salt and Pepper To taste

COOKING EQUIPMENT
1 large pan
Liquidiser (optional, see notes above)

PREPARATION
Peel and chop the potatoes into roughly 3cm (1in) cubes.
Peel, top and tail and finely chop the onions.
Peel, top and tail and finely chop the garlic.

Cooking Method

Cooking the soup ingredients Heat the olive oil in the pan to a low heat and add the chopped onions. Cook for about 8 minutes until they are soft. Stir every minute.

Turn the heat up to medium and add the potatoes, stock, garlic, salt and pepper. Let the soup cook for 20 minutes until the potatoes are soft (test a chunk).

 
Cut and crumble the cheese so that it will melt easily when added to the soup. Cut off any hard rind which may stay solid.

The cheese we used was Stilton, but any blue, strong flavoured cheese can be used. If you fancy a really tangy soup then add 100g / 4oz of cheese and 150ml less of the cream.

 
Liquidise the soup or mash, then return it to the pan at a low heat.

Stir in the cream and the cheese. Stir gently but constantly until the cheese has melted. This should take around two minutes.

 
Serve the soup in hot bowls with a crusty bread. Garnish with parsley or any other edible herb if you have any to hand.

Potato and Blue Cheese soup with bread and redcurrants

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