VegBox Recipes

French Blue Cheese And Potato Soup

I discovered this potato soup recipe whilst on holiday in the Auvergne region of France. Many of the local dishes are based on potatoes, cream and cheese, and this one is no exception. This version has been adapted to make it slightly less artery-clogging.. But it's so delicious and simple to make that you'll want to enjoy it now and then as a treat.


Serves 4

  • 1kg potatoes (the type that will mash
  • 2 medium onions, peeled & chopped
  • 2 cloves garlic, peeled & crushed
  • 200g blue cheese, cubed (see note on point 6, below
  • 1 knob of butter
  • 30g oil (e.g. olive oil
  • About 1 litre vegetable stock (or water and a stock cube
  • 150ml cream (double or single - doesn't matter
  • salt & pepper


  1. If you want to, peel the potatoes. Otherwise just wash the skins.

  2. Cut the potaoes into rough chunks - quarters or eighths, depending on the size.

  3. Heat the oil and butter in a large pan, until the butter has just melted. Then add the onions and garlic. Stir to coat with the oil and then cover. Cook gently for 5 minutes.

  4. Add the potatoes and the stock. Cover and cook gently for 20 minutes, stirring occasionally, until the potatoes are soft.

  5. Add the cream. Then either:
    • Mash the potatoes

    • or, if you prefer a smoother consistency, liquidise the soup

  6. Return the soup to the pan and add the cheese.

    Note: use a mild and creamy blue cheese, such as Bleu D'Auvergne, Roquefort or a mild Stilton, rather than a harsher blue cheese such as Danish Blue.

    Heat gently until cheese has melted.

    Season to taste with salt & pepper.

Time From Cupboard-To-Table

About 30 minutes

Notes & Variations on French Blue Cheese And Potato Soup


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