Cheese Potato Soup and Toasted Bread

Ingredients

• 100 ml White wine
• 200 g potatoes (starchy, boiling type)
• 1 Shallot
• 1 tbsp butter
• 125 g cream Gorgonzola cheese
• 350 ml vegetable broth
• 2 tbsp chives rolls
• 1 tbsp Olive Oil
• Salt
• freshly ground pepper
• 2 small baguette slices
• 1 tbsp butter

Instructions

1. 1.

   Peel and dice the potatoes. Peel, chop the shallot and sauté in hot butter until translucent; add potatoes, cook briefly, pour in wine and broth, cover and simmer for about 20 minutes. Remove from heat and blend. Add the cheese and melt over low heat while stirring; season with salt and pepper and fold in the chives rolls.

2. 2.

   Toast the baguette slices on both sides in hot butter in a pan until golden.

3. 3.

   Serve the soup in bowls topped with the toasted baguette slices.