Creamy Potato and Leek Soup With Gorgonzola

  • Difficulty: Ultra Basic
  • 30 minutes
  • 2 servings

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!

Ingredients Needed for Creamy Potato and Leek Soup With Gorgonzola

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

How to Cook Creamy Potato and Leek Soup With Gorgonzola

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the celery root and cook it until golden. Add the leek and pour the vegetable stock.
  3. Season with salt and thyme. Add the garlic, potato, and bay leaves. Bring it to a boil.
  4. Cover with a lid and simmer it for 20 minutes.
  5. 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. Season with nutmeg, thyme, and serve it with some crumbled gorgonzola.

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