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How to make it

  • Heat oil in a large saucepan over medium-low heat.
  • Add the whole garlic cloves to the pan, decrease the heat to low and cook until cloves are tender, about 10 to 15 minutes.
  • Slowly and carefully add the sherry and brandy, slowly increase the heat to high and reduce the liquid by half, 2 to 3 minutes.
  • Add the diced potatoes and chicken stock, and cook until the potatoes are tender.
  • Transfer the soup to a large bowl and purée in batches in a blender, then return the soup to the pan.
  • Add the hot pepper sauce and cream, and cook over low heat until the cream almost comes to a boil.
  • Whisk about 4 ounces of the cheese into the soup.
  • Season to taste with salt and pepper.
  • Ladle the soup into soup bowls and garnish with the remaining blue cheese and chives.
  • Serve hot

Reviews & Comments 4

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    " It was excellent "
    chefmeow ate it and said...
    This sounds fabulous. Love the combination of ingredients. Great post and a very high 5.
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    " It was excellent "
    puddlewonderful ate it and said...
    excellent Midge.
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    " It was excellent "
    momo_55grandma ate it and said...
    wow love this soup thanks bunches
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    " It was excellent "
    chichimonkeyface ate it and said...
    I love the combinations !
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