Potato and leek soup with Gorgonzola

Ingredients for 4 servings:

• 750 g leek
• 300 g potatoes, floury
• 1 ½ tbsp butter
• 1 liter meat broth or vegetable broth
• 1 bunch of parsley, or 75 g frozen parsley
• 200g Gorgonzola
• 2 small processed cheese wedges (32 g each)
• possibly salt
• Pepper, white
• 100 g cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Split the leek lengthwise, wash thoroughly, trim, and cut into fine rings. If the stalks are thick, halve them again first and then cut them into fine half rings. Also use the light and medium green parts to give the soup a bit of a contrasting color. Peel and wash the potatoes and cut them into small cubes. Melt the butter in a large saucepan, but do not let them brown. Sauté the leek and potatoes over medium heat for about 2 minutes, stirring constantly. Pour in the stock and bring to a boil. Cover the soup and simmer over medium heat for about 15 minutes, until the potatoes are tender. Meanwhile, wash the parsley, toss dry, and finely chop, removing the coarse stems. Alternatively, use a bag of frozen parsley. Remove the rind from the Gorgonzola and cut it into cubes, or use very creamy Gorgonzola, which only needs to be cut into chunks and added to the soup. Stir the parsley and Gorgonzola into the soup, stirring to dissolve the cheese. Dissolve two wedges of processed cheese, stirring to dissolve it. Add the cream. Season the soup with white pepper and add a little more salt if necessary. If the soup is a bit too thick, thin it with a little more cream. Note: This soup differs in flavor from typical cheese soups, which are usually made with processed cheese alone. The Gorgonzola flavor predominates in this soup, and you should already like the typical Gorgonzola flavor. This soup is less of a main course, but is more suitable as a starter or as a quick dinner. Side dish: Baguette, rustic panini, or white bread.