I have about 10 pounds of New potatoes in my refrigerator that I really need to use up. It’s beginning to seem like, if not feel like, Autumn here in the North West - so meal time thoughts turn to soup. Anyway, back to the potatoes… I have onions, celery and oh, I know! Gorgonzola! Let’s see what we can make with a list like that…
Potato and Gorgonzola Soup
1 cup thinly diced celery (about 3 ribs)
1 cup small diced onion
1 Tablespoon butter
6 cups New potatoes cut into small cubes
1 Tablespoon Gorgonzola cheese
1 cup heavy cream
3 cloves of garlic
One 32 ounce box of chicken stock
1 Tablespoon minced fresh chives
1 Tablespoon minced fresh parsley
Salt and Pepper to taste
First dice the celery and onions and cube the potatoes. Set aside.
Next, in a large cooking pot melt the butter and then sauté the celery and onions until tender.
Then, over the sautéed celery and onions, press the garlic cloves and add the potatoes. Pour in the chicken stock and bring to a boil. Continue to cook on medium high until the potatoes are fork tender.
Remove from the heat and using an emersion blender puree 1/3 of the contents of the pot.
Now, add the cream and gorgonzola cheese and stir until creamy.
Add the fresh herbs, salt and pepper. Stir until well incorporated. If the soup is too thick add a little milk until you have the desired consistency.
We enjoyed this soup with with a crisp green salad and warm buttered pumpernickel bread. You can too. See recipe: Pumpernickel Bread