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Creamy Potato and Leek Soup with Gorgonzola

Now this is a soup that sure has its highlights. It’s nourishing, smooth, and thanks to the potato, it also has a rich creamy texture. But the biggest star of it is the classy Italian cheese, Gorgonzola, which brings its strong flavor right on the main stage!
Now this is a soup that sure has its highlights. It’s nourishing, smooth, and thanks to the potato, it also has a rich creamy texture. But the biggest star of it is the classy Italian cheese, Gorgonzola, which brings its strong flavor right on the main stage!

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Ingredients

2 tablespoons of vegetable oil
½ celery root, diced
1 leek stick, green and pale white parts
2 cups of vegetable stock
1 teaspoon thyme
salt
2 garlic cloves, chopped
3 potatoes s, diced
2 bay leaves
¼ cup heavy cream
2 teaspoons of nutmeg
2 ounces of gorgonzola
thyme

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium heat.

2
Done

Add the celery root and cook it until golden. Add the leek and pour the vegetable stock.

3
Done

Season with salt and thyme. Add the garlic, potato, and bay leaves. Bring it to a boil.

4
Done

Cover with a lid and simmer it for 20 minutes.

5
Done

Take out the bay leaves and add the soup into a blender. Blend it until smooth. To make it creamier, thicken it with a touch of heavy cream.

6
Done

Season with nutmeg, thyme, and serve it with some crumbled gorgonzola.

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Nutritional Chart

740 kcal
Calories
117 g
Protein
25 g
Fat
32 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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