Mobile Menu

Gorgonzola Potato Leek Soup


  • 2 Tbsp unsalted butter
  • 2 large leeks, white and pale green parts only, rinsed and chopped
  • 1 qt chicken stock or broth
  • 1 lb russet potatoes, peeled and cut into pieces
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup buttermilk
  • ½ cup heavy whipping cream
  • ½ Tsp ground nutmeg
  • Fresh parsley, chopped
  • Cooked bacon, roughly chopped
  • 4 oz BelGioioso Crumbly Gorgonzola cheese, crumbled


  • Melt butter in large saucepan and add leeks. Heat on low, stirring frequently until soft, about 10 minutes. Add the chicken stock, potatoes and bay leaf; season lightly with salt and pepper. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until potatoes are tender, about 15 minutes.
  • Remove bay leaf and transfer soup to a blender or use an immersion blender to create a smooth soup texture. Return soup to saucepan and whisk in the buttermilk, cream and nutmeg; simmer over medium-high heat. Serve soup garnished with parsley, bacon pieces and crumbled Gorgonzola.