Winter treat: Yukon gold potato and onion soup


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!

Serves: 10

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

Chopped walnuts

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.

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