minerva dairy recipe


Blue Cheese Soup

Enjoy a creamy combination of sauted sweet onions, Yukon gold potatoes and blue cheese in this savory soup.


  • 3 Tbsp. Minerva Dairy Amish Roll Butter
  • 2 large Onions, thinly sliced or chopped
  • 1 tsp. minced Garlic
  • 3 lb. Yukon Gold Potatoes, cubed
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/8 tsp. Cayenne
  • 1 Bay Leaf
  • 4 cups Chicken Broth
  • 1 cup light Cream
  • 1/2 cup heavy Cream
  • 1 cup crumbled Blue Cheese
  • 2 tsp. fresh Thyme, chopped
  • 2 Tbsp. Tawny Port
  • 6 slices Bacon, cooked and crumbled


Saute sweet onions in butter in large pan then add the next 7 ingredients and cook until potatoes are tender. Remove Bay leaf and discard. Pure with immersion blender or in regular blender in small batches.

Add both creams, stir well, reheat slowly to a gentle simmer (do not boil), add 3/4 cup of the cheese, thyme and port, then wisk until cheese is melted. Season to taste. Use remaining cheese and bacon to garnish each bowl of soup.

Prep Time:


4 servings

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