Ingredients

• 3 TBSP butter
• 2 large onions, large diced
• 2 small baking potatoes, peeled and diced
• 1 tsp garlic, minced
• 3 cups chicken stock
• 1 cup heavy cream
• 4 ounces Gorgonozla cheese, crumbled
• salt and pepper to taste
• 1 TBSP butter
• 1 TBSP sugar
• 2 medium pears, peeled, diced
• 4 ounces bacon, fried and crumbled

Directions

1. Melt 3 TBSP of butter over medium heat.

2. Add onions and garlic, cook until onions are slightly wilted.

3. Add potatoes, stir to coat with butter. Cook 5 minutes.

4. Add stock and bring to a boil. Reduce heat and simmer until potatoes are soft(about 30 minutes). Allow to cool slightly.

5. Puree soup in food processor.

6. Add cream and gently reheat soup.

7. Stir in cheese and adjust seasoning. If too thick, thin with stock.

8. Heat 1 TBSP butter over medium high heat.

9. Add pears and sprinkle with sugar. Saute until slightly caramelized.

10. Garnish soup with pears and bacon.

Email to a friend | Print this recipe | Back