Bistro Potato-Gorgonzola Potato Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Onions - julienned (medium)
6		Garlic cloves - minced
1 cup	237ml	Dry white wine
5 lbs	2270g / 80oz	Red or yellow potatoes - peeled, and
		Cut into large dice
8 cups	1896ml	Chicken stock
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Tabasco sauce
1 lb	454g / 16oz	Gorgonzola cheese - crumbled
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Crisply fried bacon - crumbled

Recipe Instructions

Heat olive oil in a large stock pot over medium-high heat until hot. Saute the onions and garlic until tender, 5 to 8 minutes. Add wine and reduce over high heat until 1/4 cup liquid remains, about 5 minutes. Add potatoes and stock, and bring to a boil. Reduce heat to low. Cover pot and simmer 25 to 30 minutes, or until potatoes are tender.

Strain mixture though a fine sieve. Puree solids with a hand blender. Or use a food processor and return mixture to the pot. Bring soup back to a simmer and stir in vinegar, Tabasco sauce and half of the Gorgonzola. Season to taste with salt and pepper.

To serve, ladle into individual soup bowls and garnish with remaining Gorgonzola and bacon.

This recipe yields 6 to 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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