I am not even going to try to hide my love affair for soup. I can have it year round, and in fact, I do. So recently when I was given a copy of a handy little cookbook that is ALL about soups I was pretty excited. It was like someone was reading my mind!
I flipped through to bookmark all of the ones I was going to make. So far I have made several, even making a few that went straight to the freezer. Nothing better than having little frozen, ready-made lunches to pull out when you need them.
This particular one I made on Sunday was Potato Blue Cheese Soup. I adapted this recipe quite a bit from it’s original state. I did not make it in a crock pot, rather, I opted to use my large Emile Henry soup pot. I wanted to get it made and let it simmer on the stove top until our company was ready to eat it. Feel free to make it in your slow cooker. The steps are fairly similar.
Potato Blue Cheese Soup
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
Chopped rosemary for garnish, optional
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.
My kids really loved this and it was soooo easy. The taste of the sauteed onion, celery and garlic really boosted the flavor of this light soup.
The original recipe can be found in: