Bistro Potato Gorgonzola Potato Soup Recipe

• 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

1. Heat extra virgin olive oil in a large stock pot over medium-high heat till warm.
2. Saute/fry the onions and garlic till tender, 5 to 8 min.
3. Add in wine and reduce over high heat till 1/4 c. liquid remains, about 5 min.
4. Add in potatoes and stock, and bring to a boil.
5. Reduce heat to low.
6. Cover pot and simmer 25 to 30 min, or possibly till potatoes are tender.
7. Strain mix though a fine sieve.
8. Puree solids with a hand blender.
9. Or possibly use a food processor and return mix to the pot.
10. Bring soup back to a simmer and stir in vinegar, Tabasco sauce and half of the Gorgonzola.
11. Season to taste with salt and pepper.
12. To serve, ladle into individual soup bowls and garnish with remaining Gorgonzola and bacon.
13. This recipe yields 6 to 8 servings.

extra virgin olive oil, onions, garlic, white wine, red, chicken, balsamic vinegar, tabasco sauce, gorgonzola cheese, bacon

Taken from cookeatshare.com/recipes/bistro-potato-gorgonzola-potato-soup-84965 (may not work)