Sweet potato and Gorgonzola soup

Ingredients for 4 servings:

• 4 tbsp butter
• 1 large onion(s), chopped
• 2 stalk(s) leeks, sliced
• 175 g sweet potatoes, peeled and diced
• 850 ml vegetable stock
• 1 tbsp parsley, freshly chopped
• 1 bay leaf
• pepper
• 150 g double cream
• 150 g Gorgonzola, crumbled
• 2 tbsp Gorgonzola, crumbled for garnishing
• Bread(s), thick slices for serving

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt the butter in a large saucepan over medium heat, then sauté the onion and leek for 3 minutes, stirring, until translucent. Add the sweet potato and sauté for another 5 minutes, stirring. Pour in the stock, add the parsley and bay leaf, and season with pepper. Bring to a boil, reduce the heat, and simmer, covered, for about 30 minutes. Remove the bay leaf. Purée half of the soup in a food processor until smooth. Return it to the saucepan, stir in the double cream, and simmer for 5 minutes. Gradually stir in the crumbled cheese, stirring continuously until melted. Do not allow the soup to boil. Remove the soup from the heat and ladle into bowls. Garnish with crumbled cheese and serve with freshly baked bread.