Blue Cheese Soup with Potatoes and Walnuts Recipe
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Tangy blue cheese is featured in this delicious, multi-textured soup.
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2 tablespoons butter
2 stalks celery
2 cloves garlic
1 medium potato
3 cups chicken or vegetable broth
1 cup milk
2 ounces blue cheese
1/4 cup walnut pieces
1/2 cup plain yogurt
salt and pepper
Finely dice the onion and potato. Thinly slice the celery and mince the garlic.
Over medium heat, melt the butter in a 2 or 3 quart saucepan. Without browning, cook the onion, garlic, celery and potato until the onion is soft, 5 - 10 minutes.
Stir in broth and milk. Add crumbled blue cheese, reserving 1 tablespoon for garnish, and walnuts. Simmer until all vegetables are tender, about 10 minutes. Stir in the yogurt and continue cooking for 2 or 3 minutes, but do not boil.
Sprinkle on reserved cheese, taste for seasoning, add salt and pepper to taste. Serve hot.
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