Real Recipes From Real Home Cooks ®

creamy blue cheese & potato soup with mustard

Recipe by
barbara lentz
beulah, MI

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.

yield 2 -4
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For creamy blue cheese & potato soup with mustard

  • 4 lg
    yukon gold potatoes peeled and diced small
  • 3 Tbsp
  • 1 lg
    onion diced
  • 4 clove
    garlic minces
  • 1 Tbsp
    ground mustard
  • 4 c
  • 3 oz
    crumbled blue cheese
  • 2
    cubes vegetable bouillon
  • 2 Tbsp
    sage leaves
  • 1 Tbsp
    thyme leaves
  • 2 Tbsp
    creme fraiche
  • salt and pepper to taste
  • calabrian chili oil (optional)

How To Make creamy blue cheese & potato soup with mustard

  • 1
    In 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.
  • 2
    Add the water and bouillon cubes. Bring to a boil add the potatoes and cook until potatoes are soft. Add the sage and thyme.
  • 3
    Add the blue cheese and stir until melted. With an immersion blender of food processor blend until smooth.
  • 4
    Stir in the creme fraiche and taste to adjust for salt and pepper. Dot with Calabrian chili oil if using.

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