Am I Blue?

Why, no, I am not! Although the skies are stolidly grey today, with an autumnal chill in the air, I am actually quite snug and happy. I had a bowl of fabulous soup, with saltine crackers, for lunch. I rarely go to the trouble of cooking something just for me for lunch. But, I wanted to try this soup & knew J & the boys would not be thrilled with having blue cheese in their soup or wafting through the air as I stirred the pot. So, while they are enjoying sack lunches, I have cooked just for myself.

Bleu Potato Soup

7 red potatoes, peeled & diced
1 tbsp. olive oil
1 diced onion
1 minced clove garlic
32 oz. chicken or veggie stock
8 oz. blue cheese, crumbled (my mom used 4 ounces & said it was fine that way)
Salt & pepper

Boil potatoes in water to cover until fork-tender. Heat oil in skillet. Sauté onion & garlic until golden. Add potatoes & sauté a couple minutes. Put in pot with stock & cheese. Bring to boil. Cover & simmer 10 minutes. Purée in batches in blender. Heat through, bringing to a simmer. Season with salt & pepper. Serves 4.