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ALPINE CHEESE CHOWDER

Alpine Cheese Chowder

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INGREDIENTS

2 tab butter

1 large Spanish onion, chopped

2 large potatoes, cubed and boiled

6 cups chicken stock

2 cups gorgonzola cheese, crumbled

½ cup heavy cream

salt and pepper

1 tab brandy

2 cloves garlic, roasted

DIRECTIONS

Melt the butter in a saucepan. Add the Mexican onions and let steam for four minutes. Add the boiled potatoes and the stock. Bring to a boil, then reduce the flame and let the soup simmer for 20 minutes. Stir in the cheese and heavy cream. Poor ½ of the soup into a blender and puree. Mix all the soup together again, and add the brandy and garlic. Cook an additional two minutes.