Instructions: Heat olive oil in a large stock pot over medium-high heat until hot. Saute the onions and garlic until tender, 5 to 8 minutes. Add wine and reduce over high heat until 1/4 cup liquid remains, about 5 minutes. Add potatoes and stock, and bring to a boil. Reduce heat to low. Cover pot and simmer 25 to 30 minutes, or until potatoes are tender.

Strain mixture though a fine sieve. Puree solids with a hand blender. Or use a food processor and return mixture to the pot. Bring soup back to a simmer and stir in vinegar, Tabasco sauce and half of the Gorgonzola. Season to taste with salt and pepper.

To serve, ladle into individual soup bowls and garnish with remaining Gorgonzola and bacon.

This recipe yields 6 to 8 servings.

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