4 tablespoons butter, divided
2 large sweet onions, chopped
2 small baking potatoes, peeled and diced into 1/2 inch cubes
1 teaspoon garlic, minced
3 cups chicken stock
1 cup heavy cream
4 1/2 oz. Gorgonzola cheese, crumbled
1/2 teaspoon salt and pepper to taste
1 tablespoon sugar
2 medium pears, peeled and sliced into wedges ½ inch thick
6 strips bacon
In a large pot, melt 3 tablespoons butter over medium heat and saute onions, stirring occasionally, until very soft and caramelized. Add garlic and saute one minute. Add potatoes, stir to coat with onions and butter and saute for five minutes.
Add salt, pepper and stock, increase heat and bring to a boil. Reduce heat and simmer until potatoes are softened and can be easily pierced with a fork, 30 to 40 minutes.
Let the soup cool somewhat, then puree in batches a food processor or blender.
Return the soup to the pot and add the cream. Gently heat, stirring frequently. Add the cheese and stir until melted. At this point, taste and adjust seasoning. The soup can be thinned if necessary with additional stock.
Fry the bacon in a skillet until crisp but not overly. Drain the bacon of excess grease on paper towel and crumble. Melt 1 tablespoon butter in the bacon skillet with one teaspoon of residual bacon grease over medium high heat. Add the pear wedges and sprinkle with sugar. Saute until the pear is browned and caramelized.
Serve the soup in bowls garnished with pear wedges and bacon crumbles.