This soup makes for a nice meal on a cold winters day. The tanginess of the cheese add a zing that will make a simple bowl of soup a meal.
2 tablespoons olive oil
2 medium onions, chopped (about 1 cup)
5 cloves garlic, minced
6 cups vegetable broth
4 pounds red potatoes, peeled and diced
1 tablespoon balsamic vinegar
1/3 cups of blue cheese
Heat the oil in a 6-quart sauce pot over medium heat.
Add the onions and garlic and cook until they're tender.
Stir the broth and potatoes in the sauce pot and heat to a boil.
Reduce the heat to low.
Cover and cook for 30 minutes or until the potatoes are tender.
Pour 1/3 of the broth mixture into a blender or food processor.
Cover and blend until smooth.
Pour the mixture into a large bowl.
Repeat twice more with the remaining broth mixture.
Return all of the puréed mixture to the sauce pot.
Stir in the vinegar and cheese.
Increase the heat to medium.
Cook for 5 minutes or until the mixture is hot and bubbling.
Season as desired.
Stay hungry my friend.