Gorgonzola Potato Leek Soup
BelGioioso
BelGioioso
Recipe - Stillwater
Gorgonzola Potato Leek Soup
Prep Time15 Minutes
Servings6
Cook Time40 Minutes
Ingredients
2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, rinsed and chopped
1 qt. chicken stock or broth
1 lb. russet potatoes, peeled and cut into pieces
1 bay leaf
Salt to taste
Pepper to taste
1 cup buttermilk
1/2 cup heavy whipping cream
1/2 teaspoon ground nutmeg
Fresh parsley, chopped
Cooked bacon, roughly chopped
4 oz. BelGioioso Crumbly Gorgonzola cheese, crumbled
Directions
- Melt butter in large saucepan and add leeks. Heat on low, stirring frequently until soft, about 10 minutes. Add the chicken stock, potatoes and bay leaf; season lightly with salt and pepper. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until potatoes are tender, about 15 minutes.
- Remove bay leaf and transfer soup to a blender or use an immersion blender to create a smooth soup texture. Return soup to saucepan and whisk in the buttermilk, cream and nutmeg; simmer over medium-high heat. Serve soup garnished with parsley, bacon pieces and crumbled Gorgonzola.
15 minutes
Prep Time
40 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Essential Everyday Butter, Unsalted, 4 Each
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$4.49$1.12 each
Produce Leeks, Organic, 1 Each
$5.99
Swanson® Chicken Stock, 32 Ounce
$2.49 was $3.49$0.08/oz
Produce Russet Potatoes, 1 Pound
$1.79 avg/ea$1.79/lb
Essential Everyday Bay Leaves, 0.12 Ounce
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Essential Everyday Salt, Plain, 26 Ounce
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Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
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$1.99$1.33/oz
Kemps Select Low Fat Buttermilk Pint, 16 Fluid ounce
$1.99$0.12/fl oz
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
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$3.59$3.59/pt
Essential Everyday Nutmeg, Ground, 2.12 Ounce
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$5.59$2.64/oz
Fresh Parsley, 1 Each
$1.49
Hormel Black Label Bacon, Original, 16 Ounce
$5.99 Each
$7.99 was $7.99$0.50/oz
BelGioioso Cheese, Gorgonzola, 5 Ounce
$4.49$0.90/oz
Directions
- Melt butter in large saucepan and add leeks. Heat on low, stirring frequently until soft, about 10 minutes. Add the chicken stock, potatoes and bay leaf; season lightly with salt and pepper. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until potatoes are tender, about 15 minutes.
- Remove bay leaf and transfer soup to a blender or use an immersion blender to create a smooth soup texture. Return soup to saucepan and whisk in the buttermilk, cream and nutmeg; simmer over medium-high heat. Serve soup garnished with parsley, bacon pieces and crumbled Gorgonzola.