Potato Soup with Leeks and Gorgonzola


What You Will Need:

4 Large Potatoes, peeled then diced

2 Large Leeks, chopped (white and green parts only)

1 Bunch of Green Onions, chopped

4 C Vegetable stock

4 C Milk (I use skim and it turns out creamy still)

4 Cloves of Garlic, minced

1 Tbsp fresh Rosemary, chopped

4 ounces Gorgonzola cheese, crumbled

salt and pepper to taste


Set up your lovely Mis en Place


In a pot on the stove, add the garlic, leeks, and green onion with a splash of vegetable stock to prevent sticking. cook until the leeks began to soften.


Next add in the potatoes, milk, and vegetable stock. Bring to a boil, then lower to a simmer.

Simmer for 30 minutes.

*Make sure you stir the soup frequently to prevent the milk from burning.


Once the potatoes have soften (After 30 Min) turn the heat off and add the Gorgonzola cheese, and rosemary.

Stir until the cheese has melted. Add salt and pepper to taste.


Garnish with a few extra crumbles of Gorgonzola, and green onions.

*Makes 8 servings:

189 cals, 5 G fat, 30.3 G carb, 2.2 G fiber, 8.9 G pro, 8.7 G sugar

*Extras: If you want your soup to be much more creamier, instead of skim milk, use 2 C whole milk and 2 C heavy cream.

You can also make a roux before you cook the leeks by starting with 4 Tbsp butter mixed with 4 Tbsp flour.

I don’t make mine that way only because I have always been satisfied with how creamy the soup is without the added extras. Plus it keeps the calories low! Bonus!


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