Alpine Cheese Chowder
  • 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
  1. 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.