With the colder weather here, I crave soup. And while there are plenty of crockpot soup recipes that I’m dying to try, sometimes I need something that I can start making just a short time before I want to serve it. Here’s one of our faves.
Blue Cheese Soup
1/2 stick butter
4 tablespoons flour
15oz vegetable(or chicken) broth
1 1/4 cups half and half
5 oz blue cheese
1 cup Monterey Jack cheese, shredded
1. Melt butter in medium pot over med-low heat.
2. Add flour, broth and half and half to melted butter. Cook and stir continuously for 5 minutes.
3. Add cheeses to broth and mix until melted. Be sure to add slowly. Be careful not to overheat and burn the cheese.
4.Pepper to taste
5oz of blue cheese will give your soup a very strong flavor. You can reduce this to 2.5-3oz if you prefer. I used a Monterey Jack-Cheddar blend because that is what I had on hand. Serve with salad or raw veggies and bread. Takes approximately 15 minutes to make. Serves 4 bowls.