Reviewed: Dec. 4, 2009

I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol). I hate bleu cheese but liked this soup. I used cream cheese instead of milk and fresh spinach (frozen spinach often has a fishy smell and taste). Customers like a soup with texture so I didn't puree anything. Tastes good and looks good. A bit of parmesan on top when you serve is a nice touch.

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GrandeBouche

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Reviewed: Dec. 3, 2009

This is so easy to make and very tasty. I have a new favorite!!!!!! Thanks for sharing this awesome recipe.

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opheliamiller

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Reviewed: May 26, 2009

I was so excited to make this. I read all the reviews...followed the directions EXACTLY and waited for a wonderful soup. The only thing I got was a mess. I love spinach, and I love blue cheese. I even love them together in salad. But as far as this soup goes....

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Dawn

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Reviewed: Feb. 18, 2009

I had similar thoughts as some other reviewers, not sure if this was a good foor combination or not, but boy was it! Great soup, even my three kids under 6 ate and they usually won't eat spinach let alone blue cheese.

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mommaof3boys

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Reviewed: Feb. 4, 2009

This was quite good. I pureed during the first step after adding about half the broth. This avoids putting hot liquid into the food processor and removes any lumps that developed when I was distracted from stirring. It then went back into the pot with the rest of the broth and proceeded according to directions except that I used fresh baby spinach leaves and left them whole. The aroma of bleu cheese permeates the house, which might be a consideration for party food, whether it's a plus or not. I omitted the cream and bacon for health reasons and didn't miss them. I think it would also be great with chopped Brussels sprouts or mushrooms instead of spinach.

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ROSEP47

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Reviewed: Jan. 8, 2009

This was an absolutely AWESOME soup! I love finding recipes that are not your normal "safe" recipes to try. When I told people I was going to make this soup, they cringed at the name...especially my boyfriend (who went back for seconds!)but I am so glad I'm willing to try new, interesting things!! I only made a few changes...I halved the recipe, which then called for 4 oz of blue cheese, but I still added the 8 oz it called for in the original recipe. (I bought a generic brand of blue cheese and it was VERY mild...after adding the 4 oz, I couldn't taste ANY blue cheese taste). I also added some cooked chicken, and some white cooking wine with lemon flavoring (about 1/2 cup). I will DEFINITELY make this again, but will not half it next time so I can freeze some!

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Amy Z

Cooking Level: Expert

Home Town: Southbridge, Massachusetts, USA

Living In: Pittsfield, Massachusetts, USA

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Reviewed: Dec. 12, 2008

I really enjoyed this soup! I added a minced garlic clove and some parsley and used fresh spinach. I also did not puree and really enjoyed the end result. This one is a keeper.

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Bethy

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

Wow!! Maybe the best soup I've ever tasted!! I made it exactly as directed, except that I only hd about half of the cheese that the recipe called for (I mis-judged at the grocery store). It still turned out fantastic. I can onlt imagine how rich it would have been with all of the cheese. I will be making this again soon, and would definitely make it for company!

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Brandy

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 23, 2008

Great recipe. The blue cheese was not overpowering at all. The only change I made was to skip the cayanne pepper entirely (don't like it) and I sprinkled Hormel Real Bacon Bits on top instead of cooking a whole pound of bacon. This recipe makes a TON of soup. For a small family, I'd cut the recipe in half. My family enjoyed it. Even my kids 2 1/2 & 4 who are not blue cheese eaters gobbled it up. Thanks for sharing this recipe!

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JellyBean

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

I love this soup! I have made it twice now. The first time I only had 5 ounces of blue cheese and liked it MUCH better than using 8 ounces. In the future I will continue to cut back the amount of blue cheese.

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NEFFYMAX

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Reviewed: Oct. 18, 2008

This soup was phenomenal! Tasted like something you would get in a high end restaurant. Very rich and creamy. I followed the recipe almost exactly but instead of thickening with flour I thickened with 1 package of cream cheese (because I'm eating low carb). The blue cheese flavor was mild enough for someone like me that enjoys blue cheese now and then but doesn't totally love it.

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TSEE

Cooking Level: Expert

Home Town: Middlebury, Vermont, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 24, 2008

This soup is terrific! Both my sisters-in-law wanted the recipe and both made it the day after I served it. I used chicken boullion granules, and it didn't need salt or pepper. I skipped Step 3 entirely, including the bacon. Freezes perfectly. Make it a day ahead, if possible. If your family likes spinach and blue cheese, don't miss this!

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Candy's Kitchen

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

I love this soup! I didn't bother pureeing mine. It looked pretty as it was and it didn't seem worth all of the work. It was great.

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volklchic

Cooking Level: Beginning

Home Town: Alden, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 8, 2008

This was a tasty soup. Just to make it easier, I did not puree it and completely omitted the cream, and it was just as good.

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Lemka

Cooking Level: Intermediate

Home Town: Shelton, Connecticut, USA

Living In: Youngstown, Ohio, USA

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Reviewed: Jul. 20, 2008

This soup is absolutely amazing. I used the recipe calculator to halve the ingredients. I make a batch and then freeze it for easy weknight meals. I have made this at least 5 times. You can heat a bowl of soup and make some pasta and dinner is ready in less than a half hour.

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NATHUNLM

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Reviewed: Jul. 9, 2008

I'm not a fan of blue cheese but my husband is. So I halved the amount of blue cheese. My husband and I liked it very much! But this recipe does yield quite a lot of soup.

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Angeline Fu

Cooking Level: Beginning

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Reviewed: Jun. 26, 2008

I really like this cold. Great for a summer lunch and extremely easy to make with a hand blender.

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MEGFALLER

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Feb. 14, 2008

this was amazing soup! Looking at it-no on in my family wanted to try it but once they did it was all gone fast!

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shannon

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Reviewed: Jan. 29, 2008

I would give this 4 1/2 stars -- only because although i thoroughly enjoyed it, my husband did not...so I quess I must add that this soup has a particular taste for particular taste buds! But if you like the spinach/artichoke dip from TGIF, then you will love this!

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aminarose

Cooking Level: Expert

Home Town: Bronx, New York, USA

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Reviewed: Jan. 11, 2008

This recipe does make a ton. I cut it in half and it still was a lot(for two- we were sick of it by the 3rd day). Rich and creamy and definately for blue cheese lovers.

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