Recipe

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• 1 tbsp unsalted butter
• 1 medium onion, thinly sliced
• 1 clove garlic, minced
• 4 medium potatoes, peeled,cubed
• 4 cups reduced-sodium chicken broth
• 2 cups half-and-half
• 1 cup crumbled blue cheese, divided (4 oz)
• 1/8 tsp salt
• 1/8 tsp fresh ground pepper

• 1 Melt butter in large saucepan over medium high heat.
• 2 Add onion; cook 5 minutes or until soft.
• 3 Add garlic; cook 1 minute.
• 4 Add potatoes; cook 5 minutes.
• 5 Add broth; bring to a boil.
• 6 Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
• 7 Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
• 8 (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.