Carrot Soup with Blue Cheese

Based on 1 review

Ingredients:

1/2 Vidalia onion, roughly chopped
2 celery stalks, chopped
4 Tablespoons butter
4 cups vegetable stock
1 lg potato, peeled and diced
1 cup lettuce, chopped
1 pound carrots, peeled and chopped
1/2 cup heavy cream (can omit)
4 oz blue cheese, crumbled
salt and pepper to taste

Directions

In a soup pot over medium heat, melt the butter and sauté the onions and celery till tender and the onions are clear. Add the stock, potato, lettuce, and carrots and simmer for 30 minutes.  Add the cream. Transfer to blender and purée. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese

Servings: 6
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy