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Potato, Onion and Roquefort Soup
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Sandi L.


  • 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
  • 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.
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.

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