Recipe: Potato Soup with Blue Cheese

POTATO SOUP WITH BLUE CHEESE

3 medium potatoes, peeled and chopped (about 2 cups)
1 cup water
1 small onion, chopped
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
2 cups milk
2 tablespoons all-purpose flour
1/4 cup crumbled blue cheese (1 ounce)
TO SERVE:
2 tablespoons snipped fresh parsley
1/2 cup finely chopped tomato
2 tablespoons thinly sliced green onion

In a medium saucepan, combine potatoes, water, onion, bouillon granules and pepper. Bring to a boil; reduce heat. Simmer, covered, about 20 minutes or until potatoes are tender. Mash potatoes slightly; do not drain.

Meanwhile, in a screw-top jar, combine 1/2 cup of the milk and the flour; cover and shake well. Add to saucepan; add the remaining milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Add the blue cheese and parsley; stir until the cheese melts. Top each serving with tomato and green onion.

Makes 3 servings (4 cups)
Source: Quick-Simmering Soups by Better Homes and Gardens