There’s something about a bowl of steaming soup on a chilly autumn night that feels like a welcome hug. The air grows crisp, and the kitchen fills with aromas that evoke warmth, a simple luxury that’s as soothing as it is satisfying. Last night, inspired by a leftover wedge of Rogue Creamery’s “Smoky Blue” and a bottle of Tawny port that had been sitting on the counter since our last gathering, I decided to try something indulgent. With a bit of bacon, some creamy potatoes, and a generous splash of cream, this smoky blue cheese soup became an unexpected masterpiece—a dish worthy of lingering over with crusty bread and a glass of cider.
The magic of this soup lies in the delicate, smoky notes of Rogue Creamery’s blue cheese. Known as the first blue cheese ever smoked on the West Coast, it’s made by cold-smoking their classic Roquefort-style “Oregon Blue” for 16 hours over Oregon hazelnut shells. The result is a cheese that’s as creamy and rich as it is smoky, with just enough sharpness to leave you wanting more. If you can find a wedge of it at your local cheese counter, trust me, it’s worth the indulgence. If you can’t find it, use a very good blue cheese and add several drops of liquid smoke.
Creamy Smoky Blue Cheese and Bacon Soup Recipe
This soup is simple to make but tastes remarkably complex, with layers of flavor that surprise with every spoonful. It’s a recipe I hope will become one of your go-to favorites for cozy nights at home.
Ingredients
• 1 cup onion, chopped
• 1 1/2 cups organic bacon, diced
• 1/2 stick (1/4 cup) butter
• 1 tablespoon fresh sage, chopped
• 4 cups Yukon Gold potatoes, diced
• 6 cups high-quality chicken broth
• 1 tablespoon fresh thyme leaves
• 2 1/2 cups smoky blue cheese, crumbled ( or a regular blue cheese and several drops of liquid smoke.)
• 1 pint heavy cream
• 2 shot glasses (about 3 oz) Tawny port
• Freshly ground black pepper, to taste
• 1/4 cup of chives, chopped, for garnish
• 1/4 cup grated fresh apple, for garnish
Instructions
1. Sauté Aromatics and Bacon: Begin by melting the butter in a large stockpot over medium heat. Add the chopped onion, sage, and bacon, and sauté until the bacon is browned and the onion is soft and caramelized. This combination is the foundation of the soup, providing a warm and savory base.
2. Add Potatoes and Broth: Stir in the diced potatoes and chicken broth, bringing the soup to a gentle simmer. Let it cook for about 20 minutes, until the potatoes are soft and tender, absorbing all the savory flavors from the broth and bacon.
3. Incorporate Cheese and Cream: Add the thyme and crumbled blue cheese. The cheese melts quickly, infusing the soup with its distinctive smoky flavor. Pour in the cream and stir well, allowing the soup to simmer on low for another 10 minutes.
4. Finish with Port and Blend: Add the Tawny port for a touch of sweetness that complements the blue cheese’s sharpness. Then for a smoother texture, blend the soup lightly with an immersion blender.
5. Garnish and Serve: Ladle the soup into bowls, topping each with a sprinkle of green onions and a bit of grated fresh apple for a hint of sweetness and crunch. A few twists of black pepper add the perfect finish.
I served this as the main course, accompanied by a simple salad of fresh pear and red onion dressed in apple cider vinegar and garlic oil. Crusty bread was a must, and a glass of JK Scrumpy’s hard cider brought out the soup’s richness. For a softer pairing, try a slightly sweet white wine, such as Viognier, which will enhance the creaminess of the soup.
Tonight, with a bit left over, I plan to enjoy it as a starter for the roasting chicken that’s currently in the oven. This is a soup that feels indulgent yet utterly comforting—a seasonal embrace to enjoy as the leaves turn and the nights grow longer.
So tell me, what soups do you reach for to stay cozy as autumn settles in?
