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Soup: Potato Bleu Cheese Soup

Source of Recipe

blog --basilmomma


List of Ingredients

4 TB of unsalted butter
1 medium onion, chopped
2 celery ribs, sliced
4-5 pounds of small white or red potatoes, cut up and skin left on
4 C water or stock. I have made this twice and used both. Best is a combo of both.
8 oz of Blue Cheese, Gorgonzola or Roquefort. I have used Blue and Gorgonzola. Both came out differently but equally great.
4 cloves of garlic, minced
salt/fresh pepper
Chopped rosemary for garnish, optional


Recipe

In a large pot (or saute pan if it is going into the slow cooker) saute the onion for 5 minutes in the butter. Add a pinch of salt to sweat them a little. Add the celery and saute until soft, about 5 minutes. Add the garlic and at this point either add this to a slow cooker or keep going in the soup pot.
Add the potatoes and water.
**If using the SC let cook 4 hours on low or until the potatoes are tender. I like to give them a mash to thicken the soup. Add the cheese and allow to heat for another hour or so. It is ready to go after that. Salt and pepper to taste.

I opted to use my pot for this. After adding the potatoes and water I let simmer until soft. Your time will really depend on your heat and whether or not you are in a hurry. Once soft, I gave the potatoes a light mash and stirred in the blue cheese. I added fresh pepper, to taste and just a bit of salt.