Cooking Instructions:

In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Stir in the chopped garlic and continue to sauté for another minute until fragrant.

Add the diced potatoes, shredded cabbage, and diced tomatoes to the pot. Pour in the chicken broth and stock, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer until the potatoes are very soft, approximately 15-20 minutes.

Using an immersion blender, carefully puree the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a stand blender and blend until smooth, then return to the pot.

Stir in the half-and-half and cream cheese, mixing until fully blended and the cheese has melted. Then add the crumbled blue cheese, stirring until combined. Heat the soup through gently without allowing it to boil.

Season the soup with salt and pepper to taste. For added depth of flavor, you can also incorporate white pepper and a splash of dry sherry if desired. Serve hot, garnished with fresh thyme and additional crumbled blue cheese on top.

Extra Tips:

To elevate your blue cheese soup even further, consider experimenting with additional ingredients such as sautéed mushrooms or fresh chives for a burst of flavor.

Make sure to adjust the seasoning to your personal taste preferences, and feel free to play around with the ratios of blue cheese for a stronger or milder flavor.

This soup stores well in the refrigerator and can be gently reheated over medium-low heat, making it a great option for meal prep or leftovers. Enjoy your delicious creation!