You can make a big batch of this potato and blue cheese soup recipe – keep some to eat as a starter and freeze the rest to enjoy later.
You can make a big batch of this potato and blue cheese soup recipe – keep some to eat as a starter and freeze the rest to enjoy later. Heat the butter in a large pan, add the onions and cook for 10 minutes Add the thyme, potatoes and stock and bring to the boil. Simmer gently for 30 minutes, Using a hand-held blender, whizz until smooth. Stir in the cheese and cream and heat through gently. Ladle into bowls, grind over black pepper, and serve with the garlic bread.Potato and Blue Cheese Soup
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