Creamy Blue Cheese & Potato Soup with Mustard | Just A Pinch Recipes
In a large dutch oven add the butter. Once butter is melted add the onions and cook until softened. Add the garlic and cook another minute. Stir in the ground mustard. Add...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Immersion blender
- Food processor
- Spoon
Ingredients
- 4 large yukon gold potatoes peeled and diced small
- 3 tablespoon(s) butter
- 1 large onion diced
- 4 clove(s) garlic minces
- 1 tablespoon(s) ground mustard
- 4 cup(s) water
- 3 ounce(s) crumbled blue cheese
- 2 cubes vegetable bouillon
- 2 tablespoon(s) sage leaves
- 1 tablespoon(s) thyme leaves
- 2 tablespoon(s) creme fraiche
- salt
- pepper
- calabrian chili oil (optional)
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