Cheese / Comfort Food / Entrees / Fall Recipes / One-Pot Meals / See Hatsie Cook / Soup / Weeknight Meals

Cook: Gorgonzola + Potato Soup


I think it’s safe to say that it’s officially soup season.  It’s been soup season up here for a while, but I’ve even heard from my Texas friends that it’s finally getting cooler down there, which means I can share this soup, encourage you to make it, and not have to make any disclaimers about it.

Speaking of Fall.  Every year this space becomes basically a sounding board for how much I delight in this season (and other things everyone is saying everywhere).  But honestly.  On my way home from work yesterday I found myself cheering for the trees.  “That’s a GOOD tree.  Good job, tree!  Look at YOU!”

It’s the fact that this season is so fleeting yet so beautiful that forces me to live right there in the moment.  Cheering for trees.




This potato soup is a riff on a classic.  It’s simple: onions, potatoes, chicken stock, a little cream at the end.  What takes this from being good potato soup to great potato soup is the addition of a little salty gorgonzola cheese at the end.  It gives it a faint kick, enough to say, “What is that?” as you go back for more.


Make this tonight.  Make this over the weekend.  Cheer for some trees, and then cheer for yourself while you’re at it.  Soon it will be winter, and the world won’t look so much like we’re living in some painting.


Here’s the recipe.

Gorgonzola + Potato Soup


  • 3 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 4 cups chicken stock, plus a little more if needed
  • Salt and pepper
  • 1/3 cup crumbled gorgonzola cheese, plus more for garnish
  • 1/4 cup half and half or heavy cream
  • Sliced green onions for garnish


  1. Heat olive oil over medium heat in a large pot.  Add onions and let cook until translucent but not brown, about 5 minutes.
  2. Add potatoes and season with salt and pepper.  Cook for 1 minute more.  Cover with chicken stock and bring to a boil.  Reduce to a simmer and let simmer for 20-30 minutes, until the potatoes are easily pierced with a fork.
  3. Remove from heat and blend using an immersion blender, or a traditional blender, working in batches.
  4. Once smooth, add cream and gorgonzola.  Stir until gorgonzola melts and cream is fully incorporated.  Serve immediately with a few extra gorgonzola crumbles and some sliced green onions.  If you added some bacon crumbles, I wouldn’t be mad at you.


One thought on “Cook: Gorgonzola + Potato Soup

  1. Pingback: List: 10 Soups to Get You to the Holidays | See Hatsie

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