Gorgonzola Potato Leek SoupGorgonzola Potato Leek Soup
Gorgonzola Potato Leek Soup
Gorgonzola Potato Leek Soup
BelGioioso
BelGioioso
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Recipe - Roseville Liquor
Gorgonzola Potato Leek Soup recipe
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
  1. 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.
  2. 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
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

  1. 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.
  2. 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.