Cream of Broccoli Gorgonzola Soup

Heat the butter on medium heat in a large pot or Dutch oven. Once melted add the onion and garlic. Cook until translucent; about 3 minutes. Add the potato and stir to coat with butter. Add the chicken broth. Cook until the potatoes are tender; about 10 minutes. Add the broccoli and cook about 5 more minutes. Remove from heat.

Using a blender or immersion blender blend the soup until there are no large chunks. It does not have to be completely pureed. Some small pieces of broccoli are fine. Return to low heat and add the nutmeg, a sprinkle of salt and pepper and the heavy cream. Check the seasonings and adjust as needed. Stir well and heat through. Add in about ¾ of the Gorgonzola crumbles. Stir until the Gorgonzola is well incorporated. Remove from heat.

Top each serving with a few crumbles of Gorgonzola.

Adapted from foodnetwork.com, Simple Cream of Broccoli Soup.