I am not even going to try to hide my love affair for soup recipes, especially slow cooker soup recipes like this one.
I can have soup 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 slow cooker soup 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.
I hope you love this slow cooker soup recipe, even if you make it on the stove top like I did!
Total Servings 6
Hearty potatoes and rich blue cheese make this a filling dish, whether it’s served as a side or as an entree.
15 minPrep (inc. refrigeration & rest time)
2 hrCook Time
2 hr, 15 Total Time
- 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
- salt/fresh pepper
- 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.**
- 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.
The original recipe can be found in:
10 responses to “Potato Blue Cheese Slow Cooker Soup”