Red Potato Soup


  • 2 TBSP olive oil
  • 3 medium onions, julienned
  • 6 cloves garlic, minced
  • 1 cup dry white wine
  • 5 pounds red potatoes, peeled and cut into large cubes
  • 8 cups chicken stock
  • 2 TBSP balsamic vinegar
  • 1 tsp hot sauce
  • 1/2 pound Gorgonzola, crumbled
  • salt
  • freshly ground black pepper


  1. Heat the oil in a stockpot over medium-high heat until hot. Saute onions and garlic until tender, 5-8 minutes.
  2. Add wine and reduce over high heat until 1/4 cup liquid remains, about 5 minutes.
  3. Add potatoes and stock, bring to a boil. Reduce heat to low. Cover the pot and simmer 25-30 minutes, or until the potatoes are tender.
  4. Strain and puree the solids in a food processor or blender. Return mixture to the pot. Bring soup back to a simmer and stir in vinegar, hot sauce and Gorgonzola.
  5. Season with salt and pepper. Serve hot.

Yield: 6-8 servings