Emeril Lagasse's Potato Onion Roquefort Soup
Indulge in the luxurious flavors of Emeril Lagasse's Potato Onion Roquefort Soup, a creamy and comforting dish that’s perfect for chilly evenings or a refined dinner starter. This rich, velvety soup combines the sweetness of sautéed yellow onions with hearty russet potatoes, all pureed to a silky texture. The addition of Roquefort cheese introduces a tangy, bold depth, beautifully balanced by the smoothness of heavy cream. Finished with a sprinkle of fresh chives, this soup is as visually stunning as it is delicious. Whether served with crusty bread or crunchy croutons, this one-pot wonder is an elegant take on a classic comfort food. Perfect for cozy nights or impressing guests, it’s a must-try for soup enthusiasts and cheese lovers alike!
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Ingredients
- 4 tablespoons unsalted butter
- 2 large yellow onions
- 3 whole garlic cloves
- 4 medium russet potatoes
- 5 cups vegetable or chicken stock
- 1 cup heavy cream
- 5 ounces Roquefort cheese
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives
Directions
Step 1
Peel the yellow onions and slice them thinly. Mince the garlic. Peel the potatoes and dice them into 1-inch cubes.
Step 2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Step 3
Add the sliced onions to the pot and sauté for 8-10 minutes, stirring occasionally, until they are soft and translucent.
Step 4
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 5
Add the diced potatoes and pour in the vegetable or chicken stock. Bring the mixture to a gentle boil over medium-high heat.
Step 6
Once boiling, reduce the heat to low and cover the pot. Simmer for 25-30 minutes or until the potatoes are fork-tender.
Step 7
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can ladle the soup into a blender in batches and blend until smooth, then return to the pot.
Step 8
Stir in the heavy cream and crumble in the Roquefort cheese. Mix well until the cheese has melted completely and the soup is rich and creamy.
Step 9
Season the soup with kosher salt and freshly ground black pepper to taste. Adjust the seasoning if needed.
Step 10
Garnish each serving of soup with a sprinkle of freshly chopped chives. Serve warm with crusty bread or croutons on the side for dipping.
Nutrition Facts
| Serving size | (2644.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2593.3 |
| Total Fat 171.5g | 0% |
| Saturated Fat 103.1g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 470.3mg | 0% |
| Sodium 6716.2mg | 0% |
| Total Carbohydrate 193.0g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 24.0g | |
| Protein 62.3g | 0% |
| Vitamin D 28.3IU | 0% |
| Calcium 1000.9mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 4997.8mg | 0% |
Source of Calories