Potato, Onion, And Roquefort Soup | Emerils.com

Ingredients

• 3 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 1 teaspoon minced garlic
• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 2 teaspoons chopped fresh thyme
• 1 bay leaf
• 4 cups chicken stock
• 1 cup light cream
• 1/2 cup heavy cream
• 1 cup crumbled Roquefort, or other creamy blue cheese
• 2 tablespoons Tawny Port
• 6 slices bacon, cooked and crumbled
• BLUE CHEESE AND WALNUT CRUMPETS:
• 4 to 5 ounces Roquefort or other creamy blue cheese, crumbled
• 4 to 5 teaspoons unsalted butter
• 4 teaspoons Tawny Port
• 7 teaspoons chopped walnuts
• 1/8 teaspoon salt teaspoon salt
• 8 crumpets or English muffins
• 16 walnut halves