Soups 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.
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?)
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.
*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)
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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