Buffalo Blue Cheese Soup

Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup
By Gary Rhodes
Buffalo Blue Cheese Soup
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 20 g butter
  • 2 onions, sliced
  • 4 potatoes, peeled and cubed
  • 1 litres vegetable stock
  • 100 ml double cream
  • 150 g buffalo blue cheese, (or similar blue cheese if not available)


1. Melt the butter in a large pan and tip in the onions. Fry the onions until softened, but not coloured.

2. Add the potatoes and stock to the pan and cook for 10 -15 minutes until the potatoes are tender.

3. Stir in the cream and cheese. Allow to cool slightly, before liquidising the soup in a food processor or with a hand blender. Season to taste, reheat over a low heat if necessary and serve.

Made with produce from Churchmouse Cheeses - finalists of the Local Food Hero Awards 2007.

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