Potato-Blue Cheese Soup

1. 1

   Melt butter in large saucepan over medium high heat.

2. 2

   Add onion; cook 5 minutes or until soft.

3. 3

   Add garlic; cook 1 minute.

4. 4

   Add potatoes; cook 5 minutes.

5. 5

   Add broth; bring to a boil.

6. 6

   Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.

7. 7

   Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.

8. 8

   (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.