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1
In a large saucepan, melt the butter over medium-high heat.
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2
Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.
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3
Add the garlic and cook, stirring, for 30 seconds.
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4
Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.
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5
Add the stock and bring to a boil.
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6
Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
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7
Remove and discard the bay leaf.
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8
Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor, until smooth.
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9
Add the light and heavy creams, and stir well to blend.
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10
Gently reheat and barely simmer, being careful not to boil.
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11
Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted.
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12
Adjust the seasonings, to taste.
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13
Ladle the soup into bowls, and top each with some of the remaining 1/4 cup of cheese and the crumbled bacon.
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14
Serve immediately with the Blue Cheese and Walnut Crumpets.
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15
In a bowl, cream together the cheese and butter.
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16
Add the Port, walnuts, and salt, and mix until creamy.
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17
Lightly toast each crumpet or muffin half.
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18
Spread about 1 heaping tablespoon of the cheese mixture onto each of the 16 crumpet or muffin halves and top each with half a walnut.
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19
Toast until just bubbling.
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20
Serve immediately with the Potato, Onion, and Roquefort Soup.
