Emeril Lagasse'S Potato, Onion & Roquefort Soup

Name: Emeril Lagasse'S Potato, Onion & Roquefort Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 large yellow onions, thinly sliced; 1 teaspoon minced garlic; 3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne; 1 bay leaf; 4 cups chicken stock; 1 cup light cream; 1/2 cup heavy cream; 1 cup crumbled Roquefort cheese, , or other creamy blue cheese; 2 teaspoons chopped fresh thyme; 2 tablespoons tawny port; 6 slices bacon, cooked and crumbled

Servings: persons

3 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1 teaspoon minced garlic
3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 bay leaf
4 cups chicken stock
1 cup light cream
1/2 cup heavy cream
1 cup crumbled Roquefort cheese, , or other creamy blue cheese
2 teaspoons chopped fresh thyme
2 tablespoons tawny port
6 slices bacon, cooked and crumbled

1
In a large saucepan, melt the butter over medium-high heat.
2
Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.
3
Add the garlic and cook, stirring, for 30 seconds.
4
Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.
5
Add the stock and bring to a boil.
6
Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
7
Remove and discard the bay leaf.
8
Remove from the heat and puree until smooth.
9
Add the light and heavy creams, and stir well to blend.
10
Gently reheat and barely simmer; careful not to boil.
11
Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted.
12
Adjust the seasonings, to taste.
13
Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.

1423

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 large yellow onions, thinly sliced, 1 teaspoon minced garlic, 3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks, and more.

Yes, Emeril Lagasse'S Potato, Onion & Roquefort Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!