Creamy Potato, Leek & Gorgonzola Soup (gluten-free)

Creamy Potato, Leek & Gorgonzola Soup (gluten-free) | the pig & quillSoups on! Does anyone say that anymore? Did anyone say that ever? Is there anything more comforting than a bowl of soup? When you’re sick, when you’re chilled, when you’re feeling too lazy for real cooking but somewhere inside your domestic diva urges you to persist? That damn diva. She sure can be a pesky mofo.

Will the questions ever stop? Nah, and unfortumunnately they likely won’t become more interesting. It’s the nature of blogging. Eventually, you run out of things to say. Sors.

Creamy Potato, Leek & Gorgonzola Soup (gluten-free) | the pig & quill

SOUP! Amazingly, this simple, creamy wonder doesn’t employ a smidge of cream — and when it comes down to it, the cheese factor is even pretty responsible. Like, three ounces for four servings? Come on, we’re practically talking diet food here. (What? There’s WINE in this soup? Freaking alchies. Who DOES that?)

Creamy Potato, Leek & Gorgonzola Soup (gluten-free) | the pig & quill

But really. Brown some bacon. Saute some veg. (Leeks are all the rage in my CSA box these days.) Into the pot with potatoes, stock and, yep, summa dat fermented grape drink. And then comes the fun part: hellloooooooooo immersion blender. Literally, a stick with a little spinny thing on it that blends soup right in the pot. I know this isn’t rocket science, and contrary to how it may sound at the moment, it’s not my first whirrrrlieeeo, but I’m completely charmed by the simplicity of the immersion blender. No transferring soup in batches to the blender, cups at a time.* Just plug it in, immerse (ohhhhh, I get it now…) – and blend.

Then add crumbly blue cheese.
Some gooood olive oil. A scattering of itsy bitsy chopped herbs. (Parsley or basil are top-notch.)
And if you’re not totes avoiding gluten, just a few of those teensy witoh fwied onions.
Soups on!

*Oh, you’ve not been blessed with an immersion blender? First, my apologies. Those things totally suck — you didn’t want one anyway. Second, the whole transfer and blend method still works. Just be sure you leave an opening for steam to escape (or let the soup cool down substantially) to avoid any soupsplosions.

Creamy Potato, Leek & Gorgonzola Soup (gluten-free) | the pig & quill

Creamy Potato, Leek & Gorgonzola Soup (gluten-free) | the pig & quill

Creamy Potato, Leek & Gorgonzola Soup (gluten-free) | the pig & quill

Creamy Potato, Leek & Gorgonzola Soup (gluten-free) | the pig & quill

Creamy Potato, Leek & Gorgonzola Soup (gluten-free)
By Emily Stoffel
Cook time: 45 mins | Serves 4


  • drizzle olive oil, plus extra for serving
  • 2 oz bacon, thinly sliced (about 2 pieces)
  • 3 leeks, halved, sliced into half-moons and washed/drained thoroughly
  • 1.5 lbs red potatoes, quartered, skins on
  • 1 tsp thyme
  • 4 cups stock (chicken or veggie)
  • 2 cups white wine (I used a chardonnay)
  • 3 oz crumbled gorgonzola, plus extra for serving
  • salt and pepper
  • fresh herbs, tiny fried onions or other toppings for serving – optional


Prep leeks by slicing off the root and the tough green ends, halving them lengthwise and slicing them into about 1/2″ half-moons. Add pieces to a bowl of water and agitate to remove any silt or sand. Skim leeks from water (sand will have sunk to the bottom) and pat dry with a clean kitchen towel.

Heat olive oil in a large Dutch oven over medium-high flame and render bacon until just beginning to crisp. Add leeks, turn to coat in fat, and sauté until softened and fragrant, 5-10 mins. Add potatoes, thyme, stock, wine and salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer 25 mins. Remove soup from heat and puree with an immersion blender to desired consistency. (I like mine very smooth.) Return to heat and stir in gorgonzola; season with additional salt and pepper, if needed.

Serve soup piping hot topped with additional gorgonzola, a drizzle of good olive oil and fresh herbs. Enjoy!

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10 Comments on “Creamy Potato, Leek & Gorgonzola Soup (gluten-free)”

  1. I WISH I had an immersion blender! I keep reading about how amazing those things are. They do make life easier but, ah… well, I try to tell myself that the frustration of using a normal blender is actually improving my character!! Yeah. Well, moving on… your creamy soup looks like the stuff that winter dreams are made of. Love blue cheese and leeks, mmm. Hope that you’re staying well and warm beautiful. Thanks for this recipe! xx

    1. Ok so the truth: I probably only use that darn thing like six times a year, and all other times I’m convinced it’s kind of a non-necessity. But once it goes in, I swear, it’s a heavenly little device. (There’s gotta be a ThatsWhatSheSaid in there somewhere…) So while I don’t want to rub it in, yup, they’re pretty great. And after the holidays you can find a good one for a steal! Stay warm, yourself, friend! 🙂

  2. Pingback: Winter Vegetable Roundup

  3. Made this creamy potato soup today and used my lime green super-dooper Cuisinart Smart Stick immersion blender. So easy, but best of all the soup is so tasty. Yum. Will make this recipe agian.

    1. Yes, love the (soup-er dooper?) Smart Stick blender! Thanks for the kind words, Rosalinda. 🙂 So glad you guys enjoyed the recipe!

  4. I skipped the bacon and added some lettuce to the soup itself. Also added a handful of raw spinach to the soup before blending. I thought that this soup would be a prime candidate to “hide” more vegetables. Besides the bright green color, the soup was still delicious!

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