There’s just something about soup that makes winter Not So Bad. Especially when it is an easy peasy potato blue cheese soup that blends together into a creamy, hearty, cheese bowl of warm delicousness. Such is the case with this recipe, which cooks up all in one pot, and then gets whirled in the blender until it is smooth and thick and dreamy, and is just perfect for a cold winter’s night. Or afternoon. I do love a good substantial soup for lunch…it gives me lots of energy to tackle the rest of the day. This one has three of my favorites in it: potatoes, leeks and a snappy blue cheese, and I always purposely make extra so that I can have it lunch after lunch. Let’s make some!
Here we are again, smack in the cold and frosty heart of winter. So you know what we need? Well, besides crackling fires and lots of blankets and dogs that curl up obligingly on our toes? We need SOUP. Warm, wonderful, thick, creamy good and good for you soup. And lots of it. And since it is January and I am still in the midst of being pretty good about my post-holiday light eating, I need all that warm thick creaminess to come without any, well, cream. That’s not too much to ask, do you think? Me too.
I’m finally starting to believe that the Long Winter of 2014 might actually, really, potentially be over. My mom’s daffodils are finally up. I can see little tiny buds on our cherry tree. The 12 foot mound of snow that has been in our driveway for months has melted into nothing. And so visions of spring veggies are dancing in my head…and in this particular vision, they are nestled into a creamy risotto with a poached egg melting into the whole thing. That’s a good vision, right? Let’s make it a reality.
I started my serious relationship with cauliflower back a few years ago when the Southern husband and I decided to give the Atkins Diet a whirl. Remember that one? It promised you could eat all the bacon you wanted, so long as not one single carbohydrate passed your lips. This sounds like heaven to me, until I got to the second day and realized that I loved carbohydrates as much as I love bacon, and the only reason I lasted on it long enough to lose a few pounds was that I realized that whipped cauliflower was actually almost as good as mashed potatoes. I had never truly appreciated the deliciousness of cauliflower before then, but ever since I’ve been figuring out different ways to serve it up, including this scrumptious cauliflower and blue cheese soup!
I love and adore blue cheese with a purple passion, and I am forever tossing yet another hunk of it in my grocery cart. But one of the reasons that I love it – the sharp, tangy, cheesy flavor – is also one of the reasons I always have leftover blue cheese. A little goesRead More & Get the Recipe
Chicken and dumplings, how do I love thee? More ways than there would be room to list in this post, that’s for sure. And while one of the reasons I love it so is that chicken and dumplings is a warm and hearty comfort food, and that heartiness used to keep this in the ColdRead More & Get the Recipe