Blue Cheese Potato Soup

So, This Blue Cheese Potato Soup Is Basically My Cold-Weather Blanket

Alright, first things first: if you’re not entirely convinced about blue cheese, I promise it’s worth the leap here. Actually, the first time I made this, my brother wrinkled his nose and said, Are you sure that’s a soup?’ (He ate two bowls in ten minutes. Figures.) And me? I throw this one together when there’s leftover potatoes, a sad hunk of blue cheese, or—honestly—when the weather outside has that why do I live somewhere that has winter? kind of bite. Sometimes I make it for friends, and we end up chatting so long the pot’s gone cool, and we have to reheat. No one complains.

Why I Keep Making This (And Why My Family Asks For It)

I trot this recipe out because: it’s cozy, it’s comfort food but a tad fancy, and it uses up the odds and ends in the fridge drawer that otherwise would be waving the white flag. My family goes wild for blue cheese potato soup mostly because it’s like mashed potatoes grew up and got interesting—plus, you can dunk pretty much anything in it (bread, crispy bacon, even that stale cracker at the bottom of the box).

And while, okay, it’s sometimes a pain to get the cheese to melt (blue cheese can be a bit stubborn, basically the soup version of a teenager), you get the hang of it. Oh, and it freezes…in theory. I’ve never actually had leftovers long enough to test that part properly.

The Stuff You’ll Need (Feel Free To Fudge A Bit)

• 4 or 5 medium potatoes (Yukon Golds work really well, but I’ve definitely tossed in whatever’s sprouting. My gran used to swear by King Edwards; honestly, any floury potato will do.)
• 1 large onion, chopped (red or yellow, but if all you have is a couple shallots, that works too)
• 2 cloves garlic, minced (or more, if you like living on the dangerous side. I once accidentally used five… it was surprisingly good)
• 1 tbsp olive oil (honestly, I use butter if it’s handy)
• 750ml chicken stock (I go for homemade if I’m showing off, but those little cubes are fine. Veggie stock for my veggie mates, no drama.)
• 150g blue cheese (Stilton, Gorgonzola, or the strongest thing you dare. One time I used a supermarket own-brand… worked a treat.)
• 200ml whole milk or cream (cream is lush, but I’ve used almond milk in a pinch; it’s not bad.)
• Salt and pepper (to taste—sometimes I skip salt since blue cheese has a mind of its own flavor-wise)
• (Optional: crispy bacon bits, chives, a handful of parsley for topping—which I use if I remember, which is not often)

How I Actually Make It (More Or Less)

1. Start by heating the olive oil (or butter—don’t fuss) in a big-ish saucepan on medium heat. Chuck in your onion and cook until soft—not browned. If you forget and get some browning, it’s honestly fine. Garlic goes in now. Give it a minute or two, but don’t let it burn—burnt garlic is the worst, right?
2. Peel and chop your potatoes into rough cubes (like 2cm—no need to get the ruler out). Dump them in with the onion and garlic, stirring it all about.
3. Pour in the stock. Bring it to a gentle boil (sort of a happy bubbling, not a furious one). Let it all simmer till the potatoes are tender—usually 15-20 minutes, but sometimes more if I get distracted replying to messages.
4. This is where I usually sneak a taste to check the potatoes. If they’re soft, grab a stick blender and blitz it till smooth. Or leave it a bit chunky, which my mum prefers. If you haven’t got a stick blender, see my note below—I’ve got a workaround.
5. Now drop in the blue cheese, crumbled up, and pour in your milk or cream. Stir slowly, and don’t panic if the cheese doesn’t melt instantly. It will. I used to stress about lumps, but then I realized, that’s flavor.
6. Season with pepper and—if necessary—salt.
7. Ladle into bowls, top with crispy bacon, chives, or whatever you fancy. Open a window so your neighbors get jealous.

Lived And Learned: Some Honest Notes

• I thought using more blue cheese would make it better, but actually, it got a bit overwhelming. Less is sometimes more. Who knew?
• If the soup looks odd right after you blend it—don’t worry, it always comes together after adding milk.
• One time I used leftover roasted potatoes instead of fresh. It made it extra smoky, not bad at all!

Swaps, Experiments & a Cautionary Tale

• I tried adding roasted garlic instead of regular—gave it a mellow, almost nutty flavor. Would recommend.
• Mushrooms cooked with the onion? Surprisingly delicious. (Button, chestnut, whatever you like.)
• Tried swapping blue cheese for feta. Don’t. It went weirdly grainy. Stuck with blue after that.

If Your Kitchen Isn’t Kitted Out

I always say a hand blender makes this dead easy, but I’ve mashed with a regular potato masher and whisked quickly—that works fine if you don’t mind it a bit lumpy. (And if you fancy browsing for blenders, I sometimes compare this review when I think about upgrades. Not sponsored, just helpful!) Or, on second thought, you can cool it slightly and use a regular blender, but that’s a faff and you’ll need to do it in batches. Still, where there’s a will…”

What About Keeping Leftovers?

This is supposed to keep in the fridge for up to three days, and you can freeze it, apparently. But honestly, in my house this blue cheese potato soup disappears the same day. It reheats perfectly on the stovetop, just don’t boil it too hard or the dairy might split (learned that the hard way during a Netflix binge).

How I Serve It (And Sometimes, What I Forget)

Bread, every single time. Preferably thick-sliced, crusty, and buttered within an inch of its life. Or sometimes with a salad, mostly to make myself feel healthy. At Christmas, we’ve made this soup as a starter. (There’s a running joke in my family that it’s really just fancy mashed potatoes. Can’t say they’re wrong.)

Things I Messed Up, Or: Pro Tips

• One time I tried rushing the cheese melting step and regretted it—lumpy soup, and not the good kind.
• If you add salt before tasting, watch out: blue cheese is already pretty salty. I’ve overdone it more than once. Best to wait until the end.
• And don’t skip the onion; the soup tastes flat without it. Sounds daft, but even spring onion in a pinch is better than none.

FAQs—Yes, Folks Have Actually Asked Me These

• Is there a way to make this vegetarian? Absolutely! Just swap in veggie stock for the chicken. Easy peasy.
• Can I use a different cheese? Technically, yes, but then it’s not blue cheese potato soup. Cheddar works if you’re desperate, but it’s a whole different vibe. Oh, and see above for why feta’s a no-go!
• Can I freeze it? Yup—just let it cool first, and keep it in a lidded container. It might split a teeny bit when you reheat, but just give it a good stir. Or, you know, do as I do and eat it all instead. Here’s a handy guide on freezing soup if you want to nerd out.
• What kind of blue cheese is best? I like Stilton, but Gorgonzola is creamier. Actually, I find it works better if you splurge; spring for the good stuff if you can. Or if on a budget—go budget, it’s still lovely.
• Is this gluten free? Yep, unless you add fancy garnishes (watch out for some brands of stock cubes, check the ingredients!)

One Last Tangent

Okay, bit of an aside. Blue cheese is a funny thing. My dog once stole a wedge off the counter and, while I wouldn’t recommend that as an official taste test, she seemed pretty smug about it. Just saying: the leftovers aren’t safe in my house, and not just from the humans.

For more soup adventures (sometimes not even blue cheese), I often check Soup Chick—the stories are brilliant, and the recipes actually work.