not too long ago, i finally plucked up the courage to try blue cheese and i fell in love with it immediately. i wished i tried it earlier but i just didn't hv guts to. while extremely strong & pungent and definitely an acquired taste, it's really addictive. i love the savory scent and the yeasty beer-like aftertaste that lingers in my mouth. while good on its own, i love them with crackers, grapes & dried figs. i must try it with wine one of these days and perhaps come up with my own antipasti & cheese platter :p and then, i've been dreaming about making a creamy, chunky soup for a long time now but never really gotten around it. i actually had a few options in mind - cauliflower, pea & ham, clam chowder, mushroom, pumpkin & carrot etc but when i came across this recipe, i knew i had to try it.
i'm extremely satisfied with my 1st attempt on creamy soups. this one is really easy to make and my handheld immersion blender came in just handy. no mess, no extra blender to wash. plus i love the fact it doesn't use any flour nor much cream to thicken but from the potatoes instead so its filling but not overwhelming nor cloying. i had the soup with some homemade garlic toast and what i did was, i sliced up a loaf of baguette, minced some garlic, english parlsey and added them in melted butter. spread the mixture onto the baguette and sent them into the toaster for a few mins. previously it didn't occur to me to add minced garlic into melted butter. the idea somehow just came. i used to rely on commercial garlic spread on the supermarket shelves and those were really quite horrible & crappy. i also tried rubbing garlic cloves on the bread but it didn't work, so this method of adding minced garlic into melted butter seemed 2b the best and hubby loves it.