Red Potato Soup With Roquefort Recipe

Name: Red Potato Soup With Roquefort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium red potatoes, peeled, cut in chunks (about 2 cups); 1 cup stock; 1 small onion, chopped; ⅛ teaspoon white pepper; 2 cups whole milk (for richer soup use whipping cream for part of the milk); 2 tablespoons flour; ½ cup blue cheese; 2 tablespoons fresh parsley, minced; 1 tablespoon butter; ½ cup tomatoes, firm but ripe, diced small; 2 tablespoons green onions, thinly sliced; blue cheese; fresh curly-leaf parsley

Servings: persons

3 medium red potatoes, peeled, cut in chunks (about 2 cups)
1 cup stock
1 small onion, chopped
⅛ teaspoon white pepper
2 cups whole milk (for richer soup use whipping cream for part of the milk)
2 tablespoons flour
½ cup blue cheese
2 tablespoons fresh parsley, minced
1 tablespoon butter
½ cup tomatoes, firm but ripe, diced small
2 tablespoons green onions, thinly sliced
blue cheese
fresh curly-leaf parsley

1
In a medium saucepan combine the peeled red potatoes, stock, onion, and white pepper.
2
Bring water to boil then reduce heat.
3
Simmer uncovered about 20 minutes or until the potatoes are fork tender.
4
Mash the potatoes slightly; DO NOT drain.
5
In a screw-top jar combine 1/2 cup milk and the flour; cover and shake vigorously.
6
Add the mixture to the saucepan then add the remaining milk.
7
Cook and stir until bubbly for approximately 1 minute but be careful not to burn.
8
Finally, stir in the bleu cheese (reserve 2 tablespoons for garnish), butter and fresh parsley.
9
Keeping stirring the soup until the cheese and butter melt.
10
At this point you can choice to puree the soup or not.
11
Top each serving of soup with diced tomatoes, green onion slices, sprinkle of bleu cheese and garnish of fresh parsley.
12
Serve with a hearty bread.

251

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 3 medium red potatoes, peeled, cut in chunks (about 2 cups), 1 cup stock, 1 small onion, chopped, ⅛ teaspoon white pepper, and more.

Yes, Red Potato Soup With Roquefort 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.

Red Potato Soup With Roquefort

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