Red Potato Soup with Roquefort
Indulge in the rich, creamy decadence of Red Potato Soup with Roquefort, a comforting dish that blends earthy red potatoes with the bold tang of Roquefort cheese for a flavor-packed experience. Perfect for chilly evenings, this soup is built on a base of sautéed onions and garlic, thickened with a velvety roux, and brought to life with vegetable broth and heavy cream for a luxurious texture. Puréed to perfection and finished with melted Roquefort, each spoonful delivers a balance of creaminess and sharp, nutty notes. Topped with fresh parsley and best served alongside crusty bread, this elegant soup is both gourmet and approachable. Ready in under an hour, this recipe is an effortless way to elevate your dinner table. Keywords: red potato soup, Roquefort cheese recipe, creamy soup recipe, comfort food, gourmet soup.
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Recipe Information
Ingredients
- 6 medium-sized red potatoes
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 3 medium garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 ounces Roquefort cheese
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon olive oil
Instructions
Peel and dice the red potatoes into small cubes, about 1/2 inch in size. Set them aside.
Finely chop the yellow onion and mince the garlic cloves.
Heat the olive oil and butter in a large stock pot over medium heat. Add the chopped onion, and sauté for about 3-4 minutes until the onion is soft and translucent.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to avoid burning.
Sprinkle the flour over the sautéed onion and garlic mixture. Stir well and cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth, whisking constantly to prevent lumps. Bring the mixture to a gentle boil.
Add the diced red potatoes to the pot. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender. Take care to cover the blender lid with a towel to prevent splattering.
Return the puréed soup to the pot, and stir in the heavy cream. Bring it back to a low simmer for 2-3 minutes.
Crumble the Roquefort cheese into the soup, stirring until fully melted and incorporated.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread or a side salad.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 6054 mg | 263% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 32.7 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 943 mg | 73% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6649 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
