Potato, Onion, and Roquefort Soup Recipe

The ingredients in this soup meld together perfectly. Even those who think they don't like onions or blue cheese will like this soup. Pureeing the soup assures the ingredients are not overpowering, so don't be scared off by the onions and blue cheese together. The soup is delicious.


  • 3 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon minced garlic
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 4 cups chicken stock
  • 1 cup light cream
  • 1/2 cup heavy cream
  • 1 cup crumbled Roquefort, or other creamy blue cheese
  • 3 tablespoons Tawny Port
  • 8 slices bacon, cooked and crumbled


In a large saucepan, melt the butter over medium-high heat. Add the onions and cook, stirring, until just beginning caramelize, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, 25 to 30 minutes. Remove and discard the bay leaf. Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor, until smooth. Add the light and heavy creams, and stir well to blend. Gently reheat and barely simmer, being careful not to boil. Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted. Adjust the seasonings to taste. Ladle the soup into bowls, and top each with some of the remaining 1/4 cup of cheese and the crumbled bacon.