Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup crumbled blue cheese
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Add the diced potatoes and broth to the pot, and bring to a boil.
4. Reduce the heat to low, and simmer until the potatoes are tender (about 20-25 minutes).
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot, and stir in the heavy cream and crumbled blue cheese.
7. Heat the soup over low heat until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 32g
- Carbohydrates: 28g
- Protein: 12g
Substitutions for ingredients:
- Instead of blue cheese, you can use feta or goat cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meatier soup.
- Add chopped chives or green onions for a pop of color and flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for a creamy texture.
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with crumbled blue cheese and chopped chives.
Garnishes:
- Crumbled blue cheese
- Chopped chives or green onions
- Croutons
- Bacon bits
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Potato soup has been a staple in many cultures for centuries, and blue cheese was first made in France in the 7th century.
Flavor profiles:
- Creamy, savory, tangy
Serving suggestions:
- Serve the soup as a starter or main course for lunch or dinner.
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