Emeril Lagasse's Potato, Onion & Roquefort Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 1 teaspoon minced garlic
• 3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 1 bay leaf
• 4 cups chicken stock
• 1 cup light cream
• 1/2 cup heavy cream
• 1 cup crumbled roquefort cheese, , or other creamy blue cheese
• 2 teaspoons chopped fresh thyme
• 2 tablespoons tawny port
• 6 slices bacon, cooked and crumbled

Recipe

• 1 in a large saucepan, melt the butter over medium-high heat.
• 2 add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.
• 3 add the garlic and cook, stirring, for 30 seconds.
• 4 add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.
• 5 add the stock and bring to a boil.
• 6 reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
• 7 remove and discard the bay leaf.
• 8 remove from the heat and puree until smooth.
• 9 add the light and heavy creams, and stir well to blend.
• 10 gently reheat and barely simmer; careful not to boil.
• 11 add 3/4 cup of the cheese, the thyme, and port, and whisk until the cheese is just melted.
• 12 adjust the seasonings, to taste.
• 13 top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.