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Potato and Blue Cheese Soup

Potato and Blue Cheese Soup in a bowl
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Potato and Blue Cheese Soup in a bowl

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.

We have tried this recipe with Shropshire Blue in place of Stilton and it produced great results.

INGREDIENTS

1kg / 2.2lbs Potatoes

200g / 7oz Stilton Cheese

1 litre / 1¾ pints Vegetable stock

150ml / ¼ pint Single cream

2 Medium onions

2 Garlic cloves

3 tablespoons Olive oil

Salt and Pepper to taste

Nutrition information per portion
 
PREPARATION TIME
: 10 ninutes
 
COOKING TIME: 35 minutes
 
DIFFICULTY: Easy
 
FREEZE: No
 
SERVINGS: Four servings
 
EQUIPMENT: 1 large pan, lLiquidiser (optional)

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.

ADVICE FOR POTATO AND BLUE CHEESE SOUP

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 liked. If mashing rather than liquidising, make sure the onions are finely chopped.

RECIPE INSTRUCTIONS

STEP 1

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).

Cooking potatoes and onions
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Cooking potatoes and onions

STEP 2

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.

Break up the Stilton
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Break up the Stilton

STEP 3

Liquidise or mash the soup, then return it to the pan on 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.

Add the Stilton and Cream
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Add the Stilton and Cream

STEP 4

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

Potato and Blue Cheese Soup
Image copyright notice
Potato and Blue Cheese Soup

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