I just tried this soup for the very first time
-but- it was definitely love at first bite!?!
Smoky Blue Cheese Mashed Potato Soup
Serves 4
4 bacon slices
1 medium onion, diced, about 2 cups
2 celery stalks, diced
2 cloves garlic, minced
Two 14.4-ounce cans low-salt chicken broth or 3 1/2 cups homemade broth
3 cups mashed potatoes (see recipe below)
1/2 cup Blue cheese, crumbled, about 3 ounces
Garnish
4 scallions, minced
1/4 cup smoke-flavored Blue cheese, crumbled, about 1 1/2 ounces
Cook bacon in heavy, large pot over medium heat until brown and crisp. Transfer bacon to paper towels. Crumble bacon and set aside to use as a garnish. Spoon off all but a tablespoon of bacon drippings from pot. Add onion, celery and garlic, season with salt. Sauté over low heat for 10 minutes or until onions are golden, but not brown. Add chicken broth and bring to a simmer. Simmer for 5-10 minutes or until vegetables are tender. Blend in the mashed potatoes and Blue cheese. Puree soup in batches in a blender or use an immersion blender directly in the pot. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish each bowl with Blue cheese, bacon and scallions just before serving.
Mashed Potatoes
2-3 large potatoes, about 1 1/2 lbs
1/2 cup whole milk
2 tablespoons unsalted butter
Peel the potatoes and cut into small chunks, place in a pot, cover with cold water. Boil until tender, about 10 minutes. Drain the water, then add the butter and milk and mash with a potato masher in the pot. Season with salt.
Today I am extremely thankful for cheese!?!
