Source:

Sandi L.

Serves/Makes:6

Ingredients

• 3 tbsp (45 ml) unsalted butter
• 2 medium onions, chopped
• 1 large garlic clove, minced
• 3 medium russet potatoes, peeled and chopped
• 4 cups (950 ml) (or more) chicken stock or canned low-salt broth
• 1 cup (225 ml) whipping cream
• 3 oz (84 grm). crumbled Roquefort cheese
• minced chives for garnish

Preparation

• Melt butter in heavy large saucepan over medium heat.
• Add chopped onion and minced garlic and saute until tender but not browned (about 10 minutes).
• Add potatoes and 4 cups (950 ml) stock.
• Simmer until potatoes are tender, stirring occasionally, about 30 minutes.
• Add whipping cream and cheese and stir until cheese melts.
• Puree soup in blender in batches and return to saucepan.
• Thin with additional broth if necessary.

Comments

Can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before serving and garnish each bowl with a few chopped chives.

This recipe is definitely a keeper. It came from an October 1993 magazine though I don't know which one I clipped it from.