Bleu Cheese Soup With Bacon Recipe

• 6 Tbsp. Butter
• 2 c. Yellow onions, minced
• 1 x Leek, white part only, sliced
• 3 x Celery ribs, minced
• 3 x Carrots, peeled and minced
• 1 med Potato, peeled and diced
• 1 c. Dry white wine or possibly dry vermouth
• 3 c. Chicken stock
• 1/2 lb Roquefort or possibly other blue cheese, (up to 3/4) Salt and pepper to taste
• 6 x Bacon strips, sauteed crisp and crumbled, (used for garnish) (up to 8)

1. This sounds wonderful....I just copied it from The Recipe Dude Bulletin Board
2. Heat butter in a kettle.
3. Add in onions, leek, celery, and carrots and cook, covered, over low heat till vegetables are tender and lightly colored, 25 min.
4. Add in potato, white wine, and stock.
5. Bring to a boil, reduce heat, and simmer, partially covered, till very tender, 20 min.
6. Remove soup from heat and crumble in the cheese.
7. Stir until cheese has melted, then pour the soup through a strainer, reserving the liquid.
8. Transfer the solids to a food processor or possibly food mill, along with 1 c. liquid.
9. Process until smooth.
10. Return soup to the kettle, pour in the rest of the liquid, and put over med heat.
11. When soup is simmering, check taste.
12. Add in more cheese if needed, and you might want more salt and pepper.
13. Ladle in bowls.
14. Garnish with crumbled bacon and serve immediately.
15. 4-6 portions.

butter, yellow onions, only, celery, carrots, white wine, chicken, cheese, bacon

Taken from cookeatshare.com/recipes/bleu-cheese-soup-with-bacon-87084 (may not work)