Delish Blue Cheese Potato Soup

Alright, friends, pull up a chair to my perpetually crumb-covered counter. We’re about to dive into something truly magical that feels fancy but requires absolutely zero fancy skills. I’m talking about Delish Blue Cheese Potato Soup – it’s like your favorite cozy, comforting potato soup decided to put on a tuxedo, but still keeps its sense of humor. Trust me, if you’re looking for a dish that screams “I tried *just* enough” without actually trying that hard, and delivers big on flavor, this is it. It’s rich, creamy, a little bit sassy from the blue cheese, and will make you wonder why you ever settled for plain old potato soup.

My husband, bless his heart, has the palate of a particularly picky golden retriever. When I first mentioned “blue cheese soup,” I swear I saw him physically recoil. He pictured some aggressive, stinky liquid. The kids, naturally, echoed his horror, convinced I was poisoning them with “moldy cheese soup.” I nearly gave up, but then I made it anyway, because sometimes a mom just needs a win, even if it’s a sneaky one. I served it up, pretending it was just “fancy potato soup.” You should’ve seen their faces when they took the first tentative spoonfuls – skepticism slowly melting into surprised delight. The husband even asked for seconds, muttering something about how it’s “not bad for something that smells like old gym socks.” High praise, people! High praise. Now, it’s a regular request, especially when they think I’m not looking and they can sneak a bowl after bedtime.

Time-Saving Hacks

– Shortcut that keeps you sane: Grab a bag of frozen diced onions and celery. No chopping, no crying (unless it’s tears of joy).
– Hack that saves dishes but still looks like effort: Use an immersion blender right in the pot. Fewer dishes, just as smooth, and you look like a culinary genius.
– The sneaky “cheat” you always pull when you’re in a rush: Pre-cooked bacon bits. Fry up a few extra strips from breakfast earlier in the week, or just grab a bag from the store. Don’t tell anyone.

Kitchen Confessions

– The disaster story: The first time, I got a little overzealous with the immersion blender and turned it into potato paste. It was more like a savory spackle than soup. Lesson learned: pulse, don’t pulverize.
– A silly mistake you or your family made with this recipe: My youngest once tried to pick out the “blue bits,” convinced they were rogue sprinkles from another dish. He was very disappointed it wasn’t dessert.
– Honest admission: the messy part you secretly skip: Wiping down the stovetop splashes *immediately*. It’s a “deal with it later” problem, often much, much later.

What to Serve It With

Honestly, this soup is so hearty it could be a meal all on its own. But if you’re feeling fancy (or hungry), a crusty baguette for dipping is non-negotiable. A simple green salad with a light vinaigrette would also be a lovely counterpoint to the richness. Or, if you’re like me and believe in maximum comfort, a grilled cheese sandwich to dunk is pure bliss.

✔Tips & Mistakes

Don’t add all your blue cheese at once! Start with a good amount, let it melt, and then taste. You can always add more, but you can’t take it away. Also, let your potatoes get really tender before blending; nobody wants chunky potato soup unless they asked for it. And please, please, don’t boil your cream or milk mixture rapidly; a gentle simmer is key for a creamy texture without curdling.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. For this soup, you can experiment with different types of potatoes (Yukon Golds are my fave for creaminess) or even add a pinch of smoked paprika for an extra layer of flavor. If you’re out of heavy cream, whole milk will work in a pinch, just be careful not to boil it.

Frequently Asked Questions

Delish Blue Cheese Potato Soup

A creamy and flavorful potato soup infused with the tanginess of blue cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 120 kcal

Ingredients

  

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Main Ingredients

• 4 cups chopped potatoes Use golden or red potatoes for the best flavor.
• 1.5 cups vegetable broth Can substitute with chicken broth for added flavor.
• 1 cup blue cheese crumbles Adjust based on your taste preference.
• 1 cup heavy cream For a lighter version, use half-and-half.
• 1 medium onion, diced A sweet onion works well.
• 2 cloves garlic, minced Fresh garlic gives the best flavor.
• 1 teaspoon black pepper Freshly cracked for better taste.
• 0.5 teaspoon salt Adjust according to your taste.

Instructions

 

Preparation Steps

• In a large pot, sauté the onion and garlic over medium heat until softened.
• Add the chopped potatoes and vegetable broth. Bring to a boil.
• Reduce heat and simmer for about 20 minutes, or until potatoes are tender.
• Stir in the heavy cream and blue cheese, cooking until cheese is melted.
• Season with salt and pepper. Blend if a smoother texture is desired.
• Serve hot, garnished with additional blue cheese if desired.

Notes

For an extra twist, try adding crispy bacon bits on top for a savory crunch.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

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