Gorgonzola Potato Leek Soup
BelGioioso
BelGioioso
Recipe - West St. Paul Liquor
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
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.