Gorgonzola Potato Leek Soup
Ingredients
- 2 Tbsp 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 and pepper to taste
- 1 cup buttermilk
- ½ cup heavy whipping cream
- ½ Tsp ground nutmeg
- Fresh parsley, chopped
- Cooked bacon, roughly chopped
- 4 oz BelGioioso Crumbly Gorgonzola cheese, crumbled
Instructions
- 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.