This recipe works well with any Wisconsin blue cheese-- the more flavorful, the better. It is great with blue cheese made from cow, goat, or sheep milk!
2 Tablespoons butter
4 cups diced onions
1 Tablespoon salt
1 Tablespoon ground black pepper
1 and one-half qts. Low sodium chicken broth
2 teaspoons minced fresh thyme
2.5 pounds peeled and diced Yukon Gold potatoes
10 oz. Wisconsin blue cheese
18 oz. Hot diced cooked chicken breast meat
one-half cup cream
1. In a large saucepan, sauté onions in butter over moderate heat until they are soft and translucent.
2. Add salt, pepper, chicken broth, thyme, and potatoes. Bring to a boil, reduce to a simmer, and cook until the potatoes are very tender (about 25-30 minutes).
3. Add cheese to soup and blend in a blender until very smooth. (Blending hot soup can be very dangerous. To blend safely, never fill the container more than half full, cover the lid with a sturdy kitchen towel which is held down with your hand, and always start blending on low speed.)
4. Transfer the soup to a clean saucepan and add cream and diced chicken. Bring back to a boil and simmer until the chicken is hot.
5. Ladle into individual bowls and top with a sprinkle of walnuts.