POTATO, LEEK & GORGONZOLA SOUP

This recipe is a version of potato and leek soup but with an Italian twist...Gorgonzola cheese!

2 T unsalted butter
2 T extra-light olive oil
3 large leeks, cleaned, white part diced
1 clove garlic, minced
3 large Yukon Gold or yellow potatoes, peeled and cut into ½-inch cubes
1 sprig fresh thyme
1 bay leaf
4 cups chicken stock
4 oz Gorgonzola cheese, broken into small pieces

¼ cup dry white wine

1 cup half-and-half or whole milk

Salt and freshly ground black pepper

Italian parsley leaves, for garnish

In a large saucepan, melt the butter and add the olive oil.

Add leeks and sauté for 10 minutes over medium-low heat.

Add garlic and sauté another minute.

Add potatoes, the sprig of thyme, bay leaf, chicken stock, and cheese.

Simmer uncovered for 15 minutes.

Stir in wine and simmer another 5 minutes.

Smash some of the potatoes on the sides of the saucepan with a spoon to thicken the soup.

Add the half-and-half or milk and season generously with salt and pepper.

Remove the sprig of thyme and bay leaves. Ladle into soup bowls and garnish with a couple leaves of the parsley.

Note: If you want a smoother soup, after removing the bay leaves and thyme, carefully use an immersion blender to blend the soup to the consistency you like.

Serves 4 to 6