Tomato Gorgonzola Soup Recipe

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1 1/2 pounds red-skinned potatoes, peeled and quartered

2/3 cup fresh basil, plus more for garnish

1 35-ounce can whole peeled tomatoes, crushed, juices reserved

2/3 cup crumbled gorgonzola cheese, plus more for garnish

4 cloves garlic, chopped

2 3/4 cups heavy cream

2 ounces (1/4 cup) cognac

2 teaspoons cider vinegar

2 large yellow onions, chopped

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

Kosher salt and freshly ground pepper

4 cups low-sodium chicken broth

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