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Potato Blue Cheese Slow Cooker Soup

January 12, 2016 By admin 10 comments

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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.

Potato Blue Cheese Slow Cooker Soup - Can be made in a slow cooker or on the stove top. Get the recipe from @basilmomma

My kids really loved this soup and it was so easy.  The taste of the sauteed onion, celery and garlic really boosted the flavor of this light soup.
Oh, and if you love potato soup, be sure to check out this recipe, too:  Creamy potato soup with cauliflower and leeks.
Creamy potato soup with cauliflower and leeks. Get the recipe from @basilmomma

I hope you love this slow cooker soup recipe, even if you make it on the stove top like I did!

Heather Tallman

Total Servings 6

Potato Blue Cheese Slow Cooker Soup

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

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Ingredients

  • 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

Instructions

  1. 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.
  2. Add the potatoes and water.**
  3. 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.
Recipe Type: Soup
7.6.6
166
https://basilmomma.com/2016/01/i-heart-soup.html/
All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.

 

 

The original recipe can be found in:

Potato Blue Cheese Slow Cooker Soup - Can be made in a slow cooker or on the stove top. Get the recipe from @basilmomma

Related posts:

Strawberry Pulled Pork {Slow Cooker Recipe}
Light and Quick 2 Ingredient Muffins
Tomato Avocado Side Salad from Seasons 52
Hurst Beans Split Pea and Asparagus Soup

Filed Under: Recipes Tagged With: Blue cheese, potatoes, side dish recipes, Soup Recipes, vegetarian recipes

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Comments

10 responses to “Potato Blue Cheese Slow Cooker Soup”

  1. Mia says:
    September 21, 2011 at 11:31 am
    Potatoes and Blue Cheese. Yum!!
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  2. Debi says:
    September 21, 2011 at 11:32 am
    It looks Beautiful, Delicious and Easy! I'll be making this one soon! Reply
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  3. Inside a British Mum's Kitchen says:
    September 21, 2011 at 1:11 pm
    This is a really beautiful soup - the flavors sound so good and the picture looks lovely :) Mary
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  4. Nelly Rodriguez says:
    September 21, 2011 at 3:19 pm
    Soup is the perfect fall meal!
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  5. Amy says:
    September 21, 2011 at 7:14 pm
    I'm a blue cheese hater, so I'd probably sub a different cheese. Bet it's great with a smoked gouda! Amy @ A Little Nosh
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  6. Erin says:
    September 21, 2011 at 11:32 pm
    I saw your little poll, so I had to come and check out your post. The soup looks great - my hubby would love it! I am not a fan of any potato soup (I don't like potatoes unless they are crispy or cheese).
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  7. Mel says:
    September 22, 2011 at 2:15 pm
    I am totally making this today! I want to put it in right now and eat it all day.. but I have to have some self control! Thanks for sharing!!
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  8. Sarah at Mr. Food says:
    September 22, 2011 at 9:59 pm
    Heather, I completely agree: I love soup year-round. But there are some varieties I really look forward to when fall hits, like a thick clam chowder or cheesy broccoli cheddar! Can't wait to try this Potato Blue Cheese - sounds delicious :)
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  9. Carolinaheartstrings says:
    September 23, 2011 at 1:02 am
    Soup is the perfect meal period. I cannot wait to try this one!
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  10. Kimby says:
    September 23, 2011 at 5:36 pm
    I am going to the store. I am buying Bleu Cheese. I am making this soup!!! (Thank you, Heather.) :)
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