Summary

Ingredients

• 4 tablespoon butter
• 1 large onion (s), chopped
• 2 leeks, sliced
• 175 g sweet potato (s), peeled and diced
• 850 ml vegetable stock
• 1 tablespoon parsley, freshly chopped
• 1 bay leaf
• pepper
• 150 g double cream
• 150 g Goronzola, crumbled
• 2 tablespoon Gorgonzola, crumbled for garnish
• Bread (s), thick slices for serving

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Instructions

1. Melt the butter in a large saucepan over medium heat, then sauté the onion and leek for 3 minutes while stirring. Add the sweet potato and cook for another 5 minutes while stirring. Pour in the broth, add parsley and bay leaf and pepper. Bring to the boil, reduce the temperature and simmer covered for about 30 minutes.
2. Remove the bay leaf.
3. Puree half of the soup in the food processor until smooth. Return to the saucepan, stir in the double cream and simmer for 5 minutes. Gradually stir in the crumbled cheese and let it melt while stirring. The soup must no longer boil.
4. Take the soup off the stove and pour it into the soup bowls.
5. Garnish with the crumbled cheese and serve with the freshly baked bread.