Potato, Onion and Roquefort Soup

1. 1

   Melt butter in heavy large saucepan over medium heat.

2. 2

   Add chopped onion and minced garlic and saute until tender but not browned (about 10 minutes).

3. 3

   Add potatoes and 4 cups (950 ml) stock.

4. 4

   Simmer until potatoes are tender, stirring occasionally, about 30 minutes.

5. 5

   Add whipping cream and cheese and stir until cheese melts.

6. 6

   Puree soup in blender in batches and return to saucepan.

7. 7

   Thin with additional broth if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.