Leek Soup with Gorgonzola

Slit the leek lengthwise, rinse, clean (remove the dark green leaves only) and

and cut into fine rings. Peel, rinse and chop the potatoes.

cut into small cubes. Melt the butter in a large saucepan over medium heat. Stir in leek and potatoes until tender, about 2 minutes. Pour in the clear soup and simmer the soup over medium heat with the lid on for about 15 min until the potatoes are soft. Rinse the parsley, chop the leaves finely. Remove the rind from the gorgonzola and dice. Stir both into the soup until the cheese has melted. Season with

salt and freshly ground pepper to taste.

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