Gorgonzola soup

Ingredients for 5 servings:

• 30 g butter
• 1 stalk(s) leek, white part only
• 500 g potatoes
• 600 ml vegetable stock
• 200 ml whipped cream
• 150g Gorgonzola
• salt and pepper
• Chives, for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Melt the butter in a saucepan. Slice the leek into rings and sauté in the butter for 6-7 minutes. Peel the potatoes and cut them into large cubes. Add the potatoes and vegetable stock to the leek and cook. Once the potatoes are tender, puree everything with an immersion blender. Return the soup to the stovetop, add the heavy cream, Gorgonzola, salt, and pepper, and stir well until the cheese is melted. Garnish with chives. Tip: You can also use Stilton instead of Gorgonzola.