Saturday, March 19, 2016


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

2 T (30 ml) unsalted butter
2 T (30 ml) 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 (1 litre) chicken stock
4 oz (125 g) Gorgonzola cheese, broken into small pieces
¼ cup (60 ml) dry white wine
1 cup (250 ml) half-and-half (half cream) 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, 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

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