Melt butter in soup pan. Add aromatics and salt, and sweat. Add broth, potatoes, corn, and herbs. Cover and cook, stirring occasionally, for 25 minutes. Get out the stick blender and blend it. Stir in the blue cheese. Add pepper to taste. Yum.
For the record, the aromatics I used were one onion, part of a leek, and two stalks of baby garlic. Yes, it's Clean Out The Fridge Daze here at Leonard's house.
Sun May 08 2005 22:03 PST (Leonard Richardson) Potato Blue Cheese Soup:
I was going to make a potato-leek soup similar to Ultimate Chowdah, but the cream in the fridge had gone bad. So I came up with the idea of using blue cheese to thicken the soup instead of cream. It was definitely one of my better ideas.
Melt butter in soup pan. Add aromatics and salt, and sweat. Add broth, potatoes, corn, and herbs. Cover and cook, stirring occasionally, for 25 minutes. Get out the stick blender and blend it. Stir in the blue cheese. Add pepper to taste. Yum.
For the record, the aromatics I used were one onion, part of a leek, and two stalks of baby garlic. Yes, it's Clean Out The Fridge Daze here at Leonard's house. Mon May 09 2005 01:03 EST (Leonard Richardson) Potato Blue Cheese Soup:
I was going to make a potato-leek soup similar to Ultimate Chowdah, but the cream in the fridge had gone bad. So I came up with the idea of using blue cheese to thicken the soup instead of cream. It was definitely one of my better ideas.