Ingredients2 tbsp olive oil
2 medium onions, chopped (about 1 cup)
5 cloves garlic, minced
6 cups vegetable broth
4 lbs red potatoes, peeled and diced
1 tbsp balsamic vinegar
1/3 cup crumbled blue cheese
Directions
1. Heat olive oil in a 6 quart sauce pot over medium heat. Add onions and garlic and cook until tender.
2. Heat broth and potatoes in sauce pot and bring to a boil.
Reduce heat to low. Cover and cook 30 minutes or until
potatoes are tender.
3. Pour 1/3 of broth mixture into a blender or food processor. Cover and blend until smooth. Pour mixture into a large bowl. Repeat twice more with remaining broth mixture. Return all of the pureed mixture to the sauce pot. Stir in vinegar and cheese. Increase heat to medium. Cook 5 minutes or until mixture is hot and bubbling. Season as desired.
Yield: 12 Servings Serving Size 3/4 cup