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Blue Cheese Soup with Potatoes and Walnuts Recipe

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Tangy blue cheese is featured in this delicious, multi-textured soup.
Servings:
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Ingredients
  • 2 tablespoons butter
  • 1 onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 medium potato
  • 3 cups chicken or vegetable broth
  • 1 cup milk
  • 2 ounces blue cheese
  • 1/4 cup walnut pieces
  • 1/2 cup plain yogurt
  • salt and pepper
Directions
PREP
15 mins
COOK
30 mins
READY IN
45 mins
  • Finely dice the onion and potato. Thinly slice the celery and mince the garlic.
  • Over medium heat, melt the butter in a 2 or 3 quart saucepan. Without browning, cook the onion, garlic, celery and potato until the onion is soft,  5 - 10 minutes.
  • Stir in broth and milk. Add crumbled blue cheese, reserving 1 tablespoon for garnish, and walnuts. Simmer until all vegetables are tender, about 10 minutes. Stir in the yogurt and continue cooking for 2 or 3 minutes, but do not boil.
  • Sprinkle on reserved cheese,  taste for seasoning, add salt and pepper to taste. Serve hot.

 

Tangy blue cheese is featured in this delicious, multi-textured soup.
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