Red Potato Soup

• 2 tablespoons olive oil
• 3 medium onions, julienned
• 6 cloves garlic, minced
• 1 cup dry white wine
• 5 pounds red potatoes, peeled and cut into large cubes
• 8 cups chicken stock
• 2 tablespoons balsamic vinegar
• 1 teaspoon hot sauce
• ½ pound Gorgonzola, crumbled
• Salt and freshly ground black pepper

Heat the oil in a stockpot over medium-high heat until hot. Saute onions and garlic until tender, 5-8 minutes. Add wine and reduce over high heat until 1/4 cup liquid remains, about 5 minutes. Add potatoes and stock, bring to a boil. Reduce heat to low. Cover the pot and simmer 25-30 minutes, or until the potatoes are tender. Strain and puree the solids in a food processor or blender. Return mixture to the pot. Bring soup back to a simmer and stir in vinegar, hot sauce and Gorgonzola. Season with salt and pepper. Serve hot. Serves 6-8.