3 Tablespoon unsalted butter
2 Med. onions, Chopped
1 Large garlic clove, Minced
3 Med. russet potatoes, peeled and chopped
4 Cups chicken stock
1 Cup whipping cream
1/2 Cup Crumbled Roquefort cheese (3 oz.)
Melt butter in heavy large saucepan over med. heat. Add Chopped onions and minced garlic and sauté until tender, about 10 minutes. Add potatoes. and 4 Cups stock. Simmer until potatoes are tender, stirring occasionally about 30 minutes. Add whipping cream and Roquefort cheese and stir until cheese melts. Puree soup in blender in batches. Return soup to saucepan thin with additional stock if necessary. Can be made 1 day ahead and cover and refrigerate. Bring to simmer before serving. Serves 6.
OK... here it is! The best chili recipe you've ever eaten! This is a rich spicy chili with lot of flavor. It will warm you to the bone. Perfect for cold winter days! Angela just won the chili cook off in her office with this recipe!