If you love gorgonzola or blue cheese you will adore this soup! It is so creamy and full of flavor, I felt like I could eat it for days and not grow tired of it (the problem was, I ate it all too fast!)
This soup is quick and easy to make. One way I cut down on the prep time is by using red or gold potatoes, eliminating the need to peel them. Russets can be substituted, if you don’t mind giving them a quick peel. I also discovered that less is more with this soup. I was tempted to add a lot more veggies (which I’m sure would be tasty) but I wanted to keep it simple so I could really distinguish each flavor, it worked wonderfully and was so delicious.
Gorgonzola has a strong flavor so stir in 3 ounces of cheese and then taste the soup. If you want a more powerful flavor add a bit in at a time. I liked it with 3 oz. in the soup and a generous dollop on top for added flavor. Just take it slow, you can always add more, but it is hard to take it away once it gets stirred in!
Potato, Leek, and Gorgonzola Soup
- 3 Tbs. butter
- 3 leeks, white part only, sliced
- 3 garlic cloves, minced or pressed
- 4 cups chicken broth
- 1 1/2 pounds red or yukon gold potatoes, washed and diced
- 1 1/2 tsp. dried thyme
- 2 bay leafs, broken in half
- salt and pepper to taste
- 1 cup half and half
- 3-4oz. gorgonzola cheese
Melt the butter over medium heat in a stock pot. Add leeks and sauté until soft, about 10 minutes. Add garlic and sauté until fragrant, 30 seconds to a minute. Stir in chicken broth, diced potatoes, thyme, bay leafs, salt and pepper. Cook until potatoes are tender about 10 minutes (depending on the size of the potatoes).
When the potatoes are done remove the bay leaves and use the back of a spoon to smash the potatoes against the side of the pan or puree to desired consistency using a hand blender. Stir in the half and half and gorgonzola cheese. Stir and warm until heated through. Serve with a sprinkle of cheese as a garnish.