Potato, onion and blue cheese soup


Ingredients 7
Servings 5
Time

Ingredients

  • 45
    ml
    butter
  • 2
    onions, chopped
  • 250
    g
    potatoes, peeled and diced
  • 1
    Litres
    chicken stock
  • 25
    ml
    cream
  • 125
    ml
    blue cheese, crumbled
  • small bunch chives, snipped
 

Method

 
Melt butter. When bubbling, add onions and sauté until softened, about 8 minutes. Add potatoes, toss to coat with butter and add stock. Bring to boil, reduce heat and simmer until tender, about 30 minutes. Add cream and cheese and stir until cheese melts. Purée until smooth. Return to saucepan and heat through. Serve garnished with snipped chives.
 

Read more on: starch  |  soup
 

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