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Bistro Potato Gorgonzola Potato Soup
Ingredients
- 2 Tbsp. extra virgin olive oil
- 3 med onions julienned
- 6 x garlic cloves chopped
- 1 c. dry white wine
- 5 lb red or possibly yellow potatoes peeled, and cut into large dice
- 8 c. chicken stock
- 2 Tbsp. balsamic vinegar
- 1 tsp Tabasco sauce
- 1 lb gorgonzola cheese crumbled Salt to taste Freshly-grnd black pepper to taste
- 4 slc crisply fried bacon crumbled
Directions
- Heat extra virgin olive oil in a large stock pot over medium-high heat till warm. Saute/fry the onions and garlic till tender, 5 to 8 min. Add in wine and reduce over high heat till 1/4 c. liquid remains, about 5 min. Add in potatoes and stock, and bring to a boil. Reduce heat to low. Cover pot and simmer 25 to 30 min, or possibly till potatoes are tender.
- Strain mix though a fine sieve. Puree solids with a hand blender. Or possibly use a food processor and return mix to the pot. Bring soup back to a simmer and stir in vinegar, Tabasco sauce and half of the Gorgonzola. Season to taste with salt and pepper.
- To serve, ladle into individual soup bowls and garnish with remaining Gorgonzola and bacon.
- This recipe yields 6 to 8 servings.
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