Potato Leek & Gruyere Soup
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.
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Cook Time
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Ingredients
Instructions
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.