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1/4 cup butter
2 leeks, chopped
3 cloves garlic, minced
Salt and ground black pepper
2 russet potatoes, peeled and cut into 1/2-inch pieces
1 package (32 ounces) chicken stock
4 tablespoons crumbled Gorgonzola cheese
Place butter into pot. Set to STOVETOP HIGH and heat uncovered until butter is melted. Stir in leeks and garlic. Season with salt and black pepper. Cook 10 minutes or until leeks are very tender, stirring occasionally.
Stir in potatoes and chicken stock. Set to SLOW COOK HIGH for 1 to 2 hours. Cover and cook until potatoes are tender.
Purée soup with immersion blender until smooth. Season with salt and black pepper. Serve soup topped with croutons and Gorgonzola.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.