Ingredients:
1 tablespoon unsalted butter
1 medium onions, thinly sliced
1 clove garlic, minced
4 medium potatoes, peeled,cubed
4 cups reduced-sodium chicken broth
2 cups half-and-half
1 cup crumbled blue cheese, divided ( 4 oz)
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
Directions:
Melt butter in large saucepan over medium high heat.
Add onion; cook 5 minutes or until soft.
Add garlic; cook 1 minute.
Add potatoes; cook 5 minutes.
Add broth; bring to a boil.
Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
(Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.