Directions:
- Heat oil in a large saucepan over medium-low heat.
- Add the whole garlic cloves to the pan, decrease the heat to low and cook until cloves are tender, about 10 to 15 minutes.
- Slowly and carefully add the sherry and brandy, slowly increase the heat to high and reduce the liquid by half, 2 to 3 minutes.
- Add the diced potatoes and chicken stock, and cook until the potatoes are tender.
- Transfer the soup to a large bowl and purée in batches in a blender, then return the soup to the pan.
- Add the hot pepper sauce and cream, and cook over low heat until the cream almost comes to a boil.
- Whisk about 4 ounces of the cheese into the soup.
- Season to taste with salt and pepper.
- Ladle the soup into soup bowls and garnish with the remaining blue cheese and chives.
- Serve hot
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.6 Kcal (1861 kJ) | ||
| Calories from fat | 264.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.44g | 45% | |
|---|---|---|---|
| Cholesterol | 80.86mg | 27% | |
| Sodium | 646.51mg | 27% | |
| Potassium | 332.59mg | 7% | |
| Total Carbs | 13.14g | 4% | |
| Sugars | 3.64g | 15% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 12.47g | 25% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 208.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 148.48 Kcal (622 kJ) | ||
| Calories from fat | 88.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.83g | 45% | |
|---|---|---|---|
| Cholesterol | 27mg | 27% | |
| Sodium | 215.9mg | 27% | |
| Potassium | 111.07mg | 7% | |
| Total Carbs | 4.39g | 4% | |
| Sugars | 1.22g | 15% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 4.16g | 25% | |
| Vitamin C | 1.8mg | 9% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 2% | |
| Calcium | 69.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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