Potato Leek & Gruyere Soup

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Potato Leek and Gruyere Soup


SourcePosted with permission from StrongerTogether.coop.
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes


This hearty vegetarian soup tastes even better when garnished with crispy fried leeks, or chopped bacon or ham. Serve in small bowls with multigrain crackers for a warming and welcoming appetizer course.


3 tablespoons
leek (washed well, trimmed and thinly sliced)
2 cloves
garlic (minced)
1 teaspoon
thyme, dried
2 pounds
potato, russet (washed and diced into 1 inch pieces)
1/2 cup
white wine
4 cups
stock (vegetable or chicken)
2 1/2 cups
1/4 cup
8 ounces
cheese, Gruyere (shredded)
black pepper


In a large stock pot or Dutch oven, melt the butter over medium high heat. Add the sliced leeks and saute for 5 minutes until the leeks are soft. Add the garlic and thyme and cook for 2 more minutes, then add the potatoes, white wine, vegetable broth, and 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes until the potatoes are just tender.
While the potatoes are cooking, whish together the remaining half cup of water with the flour in a small bowl. Whish the flour water mixture into the soup once the potatoes are tender and simmer for another 5 minutes. Remove the soup from heat, remove 2-3 cups of soup from the pot to a blender and blend in the cheese, then slowly stir the cheesy soup mixture back into the pot. Season with salt and black pepper and serve hot.