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creamy blue cheese soup

Velvety Blue Cheese Mushroom Soup

This luxurious soup combines earthy chestnut mushrooms with tangy blue cheese for an extraordinary comfort food experience. The slow cooking process develops complex flavors while potatoes create a silky texture without excessive cream. Perfect for chilly evenings or elegant dinner parties.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 people
Course: Soup
Cuisine: European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chestnut mushrooms cleaned and sliced
  • 90 g blue cheese grated (Stilton or Gorgonzola work well)
  • 1/2 cup double cream
  • 2 garlic cloves minced
  • 3 cups chicken stock
  • 1 tablespoon olive oil
  • 3 leeks finely sliced and thoroughly rinsed
  • 4 potatoes peeled and sliced
  • 1 teaspoon dried thyme
  • salt and pepper to taste

Equipment

  • Slow cooker
  • Large pan
  • Blender

Method
 

  1. Heat olive oil in a large pan over medium heat. Add the rinsed, sliced leeks and cook gently for about 5 minutes until softened but not browned.
  2. Add minced garlic, dried thyme, and a pinch of salt and pepper. Continue cooking for another 5 minutes until fragrant.
  3. Meanwhile, parboil the peeled and sliced potatoes for approximately 7 minutes to give them a head start.
  4. Transfer the sautéed leek mixture, parboiled potatoes, and sliced mushrooms to your slow cooker.
  5. Pour in the chicken stock, cover, and cook on low for approximately 7 hours.
  6. About 15 minutes before the end of cooking time, stir in the double cream and grated blue cheese. Turn the slow cooker to high for this final stage.
  7. Carefully transfer the hot soup to a blender and process until smooth and velvety. You may need to work in batches depending on your blender size.
  8. Taste and adjust seasoning if needed before serving.

Notes

For the best flavor, use fresh chestnut mushrooms with firm caps. The quality of your blue cheese significantly impacts the final taste - Stilton provides a stronger flavor while Gorgonzola offers a milder alternative.
Vegetarians can easily substitute vegetable stock for the chicken stock without compromising flavor.
This soup can be stored in the refrigerator for up to 3 days and actually improves in flavor overnight. Reheat gently to preserve the creamy texture.