POTATOONIONROQUEFORT SOUP EMERIL

3 tbsp. butter
2 large yellow onions thinly sliced
l tsp. minced garlic
3 lbs. Yukon gold potatoes peeled and cut into l” chunks
l tsp. salt
l/2 tsp. pepper
l/8 tsp. cayenne
l bay leaf
4 cups chicken stock
l cup light cream
l/2 cup heavy cream
l cup crumbled roquefort or other creamy blue cheese
l tsp. thy e
2 tbsps. tawny port
6 slices cooked and crumbled bacon
In large saucepan melt butter over med high heat. Add onions and cook stirring until just beginning to caramelize, about l0 mins. add tthe garlic and cook stirring for 30 seconds. add potatoes, s&p, cayenne and bay leaf and cook stirring for 3 mins. add stock and bring to boil. reduce heat to med low & simmer covered until potatoes are tender about 25-30 mins. remove and discard bay leaf. remove from heat and puree with hand held immersion blender or in batches in food processor until semi smooth. add light and heavy cream and stir well to blend. gently reheat and barely simmer being careful not to boil. add 3/4 cup of cheese, thyme and port and whisk until cheese is jsut melted. adjust seasonings. Ladle sou into bowls and top each with o=some of remaining l/4 cup cheese and crumbled bacon.