Favorite Recipes: Loaded Baked Potato + Gorgonzola Soup
LOADED BAKED POTATO & GORGONZOLA SOUP
This recipe was inspired by the largest cookbook we’ve ever seen,1000 Vegetarian Recipes. For those of us over 50 it was as big as that Webster's dictionary that sat open on the podium in the library.
We've made this recipe for years, often to celebrate the first official frost of the season as it warms your body and soul. In Alaska, that frost comes early, so it seemed fitting to make it on our portable OTZI Flame Grill while overlooking the gorgeous, snow covered peaks of Wrangell - St. Elias National Park & Preserve (America's largest national park in America's largest state!).
This recipe makes a HUGE batch of soup – enough for about 10-12 people. It freezes and reheats well, so you can always make a big batch and freeze the leftovers.
In a large stock pot (for full recipe) on the stove or fire, bring broth to a boil, add all veggies except the reserved broccoli, then take it down to a simmer and add the cheese, sour cream, cayenne pepper, and black pepper to taste.
For a complete list of all of our yummy camp recipes, click here.
We've made this recipe for years, often to celebrate the first official frost of the season as it warms your body and soul. In Alaska, that frost comes early, so it seemed fitting to make it on our portable OTZI Flame Grill while overlooking the gorgeous, snow covered peaks of Wrangell - St. Elias National Park & Preserve (America's largest national park in America's largest state!).
This recipe makes a HUGE batch of soup – enough for about 10-12 people. It freezes and reheats well, so you can always make a big batch and freeze the leftovers.
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Ingredients
Olive oil (approximately 2-3 TBSP)
9 med-large Russet potatoes
4 large leeks or 1.5 large sweet onions* – chopped
3 medium heads of broccoli – chopped (reserve one head to add back in after the soup has been pureed)
9 cups of veggie broth
1.5 packages of pre-crumbled gorgonzola cheese
16 oz of lowfat sour cream or Greek style yogurt
Large pinch of cayenne pepper
Coarse ground black pepper to taste
Olive oil (approximately 2-3 TBSP)
9 med-large Russet potatoes
4 large leeks or 1.5 large sweet onions* – chopped
3 medium heads of broccoli – chopped (reserve one head to add back in after the soup has been pureed)
9 cups of veggie broth
1.5 packages of pre-crumbled gorgonzola cheese
16 oz of lowfat sour cream or Greek style yogurt
Large pinch of cayenne pepper
Coarse ground black pepper to taste
Garnish with green onions and paprika
Instructions
Individually wrap each potato (with skins on) in aluminum foil, poke each potato with a fork a few times and bake in the fire (or oven) until soft. Let them cool a bit, then chop into large chunks. Sauté leeks (or onions), and all of the broccoli on top of the grill or stove. Set aside 1 head of sautéed broccoli for later.
Blend until smooth with an immersion blender, then add the remaining head of chopped and sautéed broccoli that you set aside.
Let simmer another few minutes until bubbling, but be careful not to let it pop as it can be hot and burn you!
Garnish this soup with chopped green onions and paprika if you'd like, and serve with a crusty loaf of sourdough, Fry-Bake Focaccia, or Campfire Cornbread. Enjoy it today and tomorrow...and next week!
For a complete list of all of our yummy camp recipes, click here.
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