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Alpine Cheese Chowder


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Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

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