Potato Roquefort Soup Recipe

Name: Potato Roquefort Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. unsalted butter; 4 c. chopped leeks; 4 to 5 green onions; 1 Tbsp. chopped garlic; 14 oz. Roquefort cheese; 1 1/2 to 2 c. milk; 2 Tbsp. vegetable oil; 2 1/4 lb. potatoes, peeled and cut into chunks; 6 c. chicken stock; salt and pepper to taste; 3 oz. very thinly sliced Prosciutto ham

Servings: persons

1/4 c. unsalted butter
4 c. chopped leeks
4 to 5 green onions
1 Tbsp. chopped garlic
14 oz. Roquefort cheese
1 1/2 to 2 c. milk
2 Tbsp. vegetable oil
2 1/4 lb. potatoes, peeled and cut into chunks
6 c. chicken stock
salt and pepper to taste
3 oz. very thinly sliced Prosciutto ham

1
Clean leeks well.
2
Cut green onions into 2-inch julienne strips.
3
Heat butter in large pan.
4
Cook leeks 4 to 5 minutes. Add garlic and potatoes.
5
Cook 2 to 3 minutes.
6
Add chicken stock and salt and pepper.
7
Simmer 30 to 35 minutes.
8
Puree in a food processor.
9
Replace in cooking pot and heat on medium heat.
10
Whisk all but 1/4 cup of cheese and Prosciutto ham into soup.
11
When cheese is melted, add milk.
12
Saute Prosciutto ham and green onions and serve as garnish.
13
Sprinkle remaining cheese on top of hot soup.

1466

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/4 c. unsalted butter, 4 c. chopped leeks, 4 to 5 green onions, 1 Tbsp. chopped garlic, and more.

Yes, Potato 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.

Potato Roquefort Soup

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