Wynkoop's Gorgonzola Ale Soup
rec.food.cooking/Greykits (2002)
Source: Cooking and Eating with Beer, Peter La France
Recipe by John Dickenson, Wynkoop Brewing, Denver, Colorado

2 lbs red potatoes, peeled and chopped
1 med yellow onion, peeled and chopped
2 quarts water
4 ounces Gorgonzola cheese
1 (12-ounce) bottle Railyard Ale
2 cups chicken broth
1 cup heavy cream or half-n-half
2 tsp salt
1 tsp ground white pepper

Place potatoes and onions in medium saucepan with water and bring to a boil. Simmer until potatoes are completely soft, about 45 minutes. Strain potatoes and reserve water.

Allow potatoes to cool slightly and puree in food processor adding reserved potato water as needed until smooth. Return to heat and add remaining ingredients. Stir until Gorgonzola is melted.

Serve with a hearty beer bread or crusty loaf of French bread.

Notes: I think that any blue or bleu will work. It just gives this potato soup an extra creamy flavor. I think that Gorgonzola might be an Italian blue. Here, it is readily available at the grocery stores.

I have yet to find the recipe for the beer bread they serve with soup when they feel like it........some days you get bread, other's, not.

After having this at the restaurant many times, and making it many times at home, it's a keeper. - Greykits