 | | Directions |
- 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.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
|  | | 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 |
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