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Buffalo blue cheese soup

Gary Rhodes from Gary Rhodes' Local Food Heroes
Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup

Buffalo blue cheese soup

Method

1. Melt the butter in a large pan and tip in the onions. Fry the onions until softened, but not coloured.

2. Add the potatoes and stock to the pan and cook for 10 -15 minutes until the potatoes are tender.

3. Stir in the cream and cheese. Allow to cool slightly, before liquidising the soup in a food processor or with a hand blender. Season to taste, reheat over a low heat if necessary and serve.

Made with produce from Churchmouse Cheeses - finalists of the Local Food Hero Awards 2007.

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Serves: 4

Prep: 10 min
Cook: 15 min

Ingredients
20g Butter
2 Onions, sliced
4 Potatoes, peeled and cubed
1 litre vegetable stock
100ml double cream
150g buffalo blue cheese, (or similar blue cheese if not available)