Blue Cheese Soup with Bacon

Updated at: Thu, 17 Aug 2023 00:08:28 GMT

Step 1

Melt the butter in a large heavy pot over low heat. Add the onions, leek, celery, and carrots and cook, covered, until the vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.

Step 2

Add the potato, white wine, and stock, bring to boil, reduce the heat, and simmer, partially covered, until very tender, about 20 minutes

Step 3

Remove the soup from the heat and crumble in .5 pounds of the cheese. Stir until the cheese has melted into the soup, then pour the soup through a strainer, reserving the liquid. Transfer the solids to a food processor or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.

Step 4

Return the soup to the pot, pour in the rest of the liquid, and simmer over medium heat. Taste and correct the seasoning; you may want to add a little more cheese, and the soup may need salt and pepper.

Step 5

Ladle into bowls, garnish with the bacon crumbles, and serve immediately.

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