Red Potato Soup with Roquefort

Indulge in the rich, creamy decadence of Red Potato Soup with Roquefort, a comforting dish that blends earthy red potatoes with the bold tang of Roquefort cheese for a flavor-packed experience. Perfect for chilly evenings, this soup is built on a base of sautéed onions and garlic, thickened with a velvety roux, and brought to life with vegetable broth and heavy cream for a luxurious texture. Puréed to perfection and finished with melted Roquefort, each spoonful delivers a balance of creaminess and sharp, nutty notes. Topped with fresh parsley and best served alongside crusty bread, this elegant soup is both gourmet and approachable. Ready in under an hour, this recipe is an effortless way to elevate your dinner table. Keywords: red potato soup, Roquefort cheese recipe, creamy soup recipe, comfort food, gourmet soup.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 medium-sized red potatoes
• 3 tablespoons unsalted butter
• 1 medium yellow onion
• 3 medium garlic cloves
• 3 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 4 ounces Roquefort cheese
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 tablespoon olive oil

Directions

Step 1

Peel and dice the red potatoes into small cubes, about 1/2 inch in size. Set them aside.

Step 2

Finely chop the yellow onion and mince the garlic cloves.

Step 3

Heat the olive oil and butter in a large stock pot over medium heat. Add the chopped onion, and sauté for about 3-4 minutes until the onion is soft and translucent.

Step 4

Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 5

Sprinkle the flour over the sautéed onion and garlic mixture. Stir well and cook for 1-2 minutes to remove the raw flour taste.

Step 6

Slowly pour in the vegetable broth, whisking constantly to prevent lumps. Bring the mixture to a gentle boil.

Step 7

Add the diced red potatoes to the pot. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 8

Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender. Take care to cover the blender lid with a towel to prevent splattering.

Step 9

Return the puréed soup to the pot, and stir in the heavy cream. Bring it back to a low simmer for 2-3 minutes.

Step 10

Crumble the Roquefort cheese into the soup, stirring until fully melted and incorporated.

Step 11

Season the soup with salt and black pepper to taste.

Step 12

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread or a side salad.

Nutrition Facts

Serving size	(2544.1g)

Amount per serving	% Daily Value*
Calories	2911.5

Total Fat 172.5g	0%
Saturated Fat 94.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 418.0mg	0%
Sodium 6054.4mg	0%
Total Carbohydrate 276.1g	0%
Dietary Fiber 35.1g	0%
Total Sugars 32.7g
Protein 67.0g	0%

Vitamin D 22.7IU	0%
Calcium 943.4mg	0%
Iron 15.5mg	0%
Potassium 6649.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 9.2%

Carbs: 37.8%