Ingredients

• 2 tablespoons olive oil
• 30 whole cloves garlic, about 3 bulbs
• 3/4 cup dry sherry
• 1/4 cup brandy
• 4 Yukon gold potatoes, peeled and diced
• 1 quart chicken stock
• 1/4 teaspoon cayenne pepper
• 1 cup heavy whipping cream
• 6 ounces Gorgonzola
• Salt & Freshly ground black pepper

Directions

1. Heat oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes.

2. Carefully add the sherry and brandy, increase the heat to high, and reduce the liquid by half, 2 to 3 minutes. Add the diced potatoes and chicken stock. Cook until the potatoes are tender.

3. Purée with a handheld blender, or in batches in a blender or food processor. Return soup to the pan, and add the cayenne pepper and heavy cream. Cook over low heat until the cream almost comes to a boil. Whisk 4 ounces of the cheese into the soup. Season to taste with salt and pepper.

4. Serve the soup, topped with the remaining Gorgonzola.

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