Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour, 30 min
Serves: 8
Ingredients:
3 T. unsalted butter
2 large yellow onions- thinly sliced
1 tsp. minced garlic
3 lb. Yukon Gold potatoes- peeled, cut into 1"chunks
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1 bay leaf
4 c. chicken stock
1 c. light cream
1/2 c. heavy cream
1 c. Roquefort (or other creamy blue cheese)- crumbled
2 tsp. fresh thyme- chopped
2 T. Tawny Port
6 slices bacon- cooked, crumbled
Directions:
- In a large saucepan, melt butter over medium-high heat
- Add onions and cook, stirring, until just beginning to caramelize, about 10 min
- Add garlic and cook, stirring, for 30 seconds
- Add potatoes, salt, pepper, cayenne, and bay leaf
- Cook, stirring, for 3 min
- Add stock and bring to a boil
- Reduce heat to medium-low and simmer, covered, until potatoes are tender, about 25- 30 min
- Remove and discard the bay leaf
- Remove and discard the bay leaf
- Remove from heat and puree with a hand-held immersion blender, or in batches in a food processor, until smooth
- Add light and heavy creams
- Stir well to blend
- Gently reheat and barely simmer, being careful not to boil
- Add 3/4 c. cheese, thyme, and Port
- Whisk until cheese is just melted
- Adjust seasonings, to taste
- Ladle soup into bowls
- Top each with some of the remaining 1/4 c. cheese and crumbled bacon
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