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Potato Bacon Gorgonzola Cheese Soup




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive oil
2 large leeks, white and light green parts only --
cleaned & chopped
2 stalks celery -- chopped
2 teaspoons garlic -- minced
6 cups chicken broth
4 large Idaho potatoes -- peeled and diced
1 1/2 cups nonfat half and half
12 ounces Gorgonzola cheese -- crumbled
6 slices bacon -- cooked and crumbled
to taste kosher salt
to taste black pepper -- freshly ground


Recipe



Heat olive oil in a soup pot. Add leeks and celery. Cook stirring occasionally, until vegetables begin to soften. Add garlic and cook briefly. Add chicken broth and bring to a boil. Add potatoes. Reduce heat to a simmer. Cook 20-30 minutes, or until potatoes are tender. Add half and half, Gorgonzola cheese and bacon to the soup. Heat through. Puree soup in a blender or with an immersion blender.
Season with kosher salt and black pepper to taste.