creamy blue cheese & potato soup with mustard
I like to add a little Calabrian chili oil because it pairs well with the creaminess of the soup. If the soup comes out a little thin you can add a couple of tbsp of instant potatoes to thicken.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 4 large yukon gold potatoes peeled and diced small
- 3 tablespoons butter
- 1 large onion diced
- 4 cloves garlic minces
- 1 tablespoon ground mustard
- 4 cups water
- 3 ounces crumbled blue cheese
- 2 - cubes vegetable bouillon
- 2 tablespoons sage leaves
- 1 tablespoon thyme leaves
- 2 tablespoons creme fraiche
- salt and pepper to taste
- calabrian chili oil (optional)
How To Make creamy blue cheese & potato soup with mustard
-
Step 1In a large dutch oven add the butter. Once butter is melted add the onions and cook until softened. Add the garlic and cook another minute. Stir in the ground mustard.
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Step 2Add the water and bouillon cubes. Bring to a boil add the potatoes and cook until potatoes are soft. Add the sage and thyme.
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Step 3Add the blue cheese and stir until melted. With an immersion blender of food processor blend until smooth.
-
Step 4Stir in the creme fraiche and taste to adjust for salt and pepper. Dot with Calabrian chili oil if using.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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