Tuesday, July 26, 2011

Gorgonzola-Potato Soup

As I had a request for the recipe…. Here it is. Enjoy!

Gorgonzola-Potato Soup

1 onion – I use Vidalia or Sweet Onion
1 Tbsp butter
3 medium potatoes (e.g. Vivaldi or baking potatoes)
3 clove garlic
½ c. sherry – I use Taylor Dry or Golden Sherry (Good for Cooking)
2 ¼ c. vegetable stock
3 oz. gorgonzola or any blue cheese – I measure out about 3 level shotglasses
1-2 Tbsp Lemon Juice OR 1-2 Tbsp Sour Cream (whichever is more convenient)
salt, pepper to taste
Peel and chop the onions, peel and crush the garlic.
In a heavy-based pot, melt the butter, then fry the onion until translucent – about 12 min.
Peel and finely dice the potatoes. Add the garlic and potatoes to the onions and cook for another few minutes.
Deglaze with the sherry (Pour sherry onto potato/onion and continue to sautee making sure to coat thoroughly with sherry), leave to bubble for about 3 minutes, then add the stock.
Cook on medium to low heat until the potatoes are soft. This takes about 15 minutes but if the potatoes are easily crushed with a spoon then they are ready. Turn off heat.
Add the diced gorgonzola and leave to melt. Add lemon juice/sour cream. Puree in a blender or use an immersion blender.
Add salt and pepper to taste.

This soup is absolutely delicious. It seems like a lot of steps but it’s really pretty easy to make and soo worth it. Don’t go too heavy on the gorgonzola/blue cheese unless you are a HUGE fan of it. A little goes a long way.

**As an alternative to the lemon juice you can also use 1-2 Tbsp of sour cream. The last time I didn’t have sour cream, so I used lemon juice and it was devoured in a blink. I’ve done so many iterations of this recipe and they are both very tasty.


  1. Do you have a version of this that doesn't include sherry or is there an alternative that I could use that work? Preferably non alcoholic.

  2. When you deglaze with Sherry all the alcohol is burned off in the cooking process, however, I would suggest a juice/cider combination. Maybe an apple cider/orange juice or grape juice mix. And definitely be sure to add a touch of lemon.

    Non-alcoholic white wine, so maybe a dry white grape juice would be good.

  3. Hm, so yes, for non-alcoholic I think I would definitely try 1/4c. apple cider + 1/4c. white grape juice

  4. Cool I know it burns off but once it touches the food initially it makes me unlawful fo rme to eat it.. so it doesn't matter that it burns off I still can't have it.

    ohhhh I will ask you yay so glad you're vegetarian... you are officially my go to person for vegetarian alternatiavees in food..

    a friend gave me an amazing cornbread recipe but it calls for lard/shortening and I don't even use vegetarian shortening because I am weird like that.. is there an alternative that I could use ? she says butter is a no go so I am stumped...

  5. Oh rihgt! I forgot, I'm sorry. Yes, def try the apple cider/white grape blend then =)

    Haha love it. Put my knowledge to good use! ::laughs:: No vegetable shortening? The ideal veg lard substitute I think would be Crisco but that is a shortening. Barring butter/margarine... next I would try Palm Oil or Coconut Oil. The taste may be a touch different but the effect should be the same.
    I like the idea of coconut oil b/c in it's room temp form it's actually a soft solid like crisco but it's pure oil.

  6. You ROCK!! thank you !!!! I am so going to be bugging you all the time now for vegetarian alternatives hahaha