Serves 6
2 tbsp olive oil
30 whole cloves of garlic (about 3 heads), peeled
¾ cup dry sherry
½ cup brandy
5 yukon gold potatoes, peeled and diced
1 quart (1 litre) chicken stock
2 tsp hot sauce (such as tobacco)
2 cups heavy whipping cream
6 oz (170 g) gorgonzola or other blue cheese
Kosher salt
Freshly ground black pepper
1 tbsp (or more) chopped green onions
Heat oil in large sauce pan over medium-low heat and add garlic to pan, decrease the heat to low, and cook until cloves are tender, about 10 to 15 minutes.
Carefully add the sherry and brandy, increase the heat to high and reduce liquid by about half (2 to 3 minutes).
Add potatoes and stock, and cook until the potatoes are tender. Turn off heat and puree until smooth.
Add hot sauce and cream and cook over low heat until the cream almost comes to a boil. Whisk in cheese.
Season to taste with salt and pepper.
Serve with chives sprinkled over top.