Potato Leek Soup with Gruyere
This hearty vegetarian soup tastes even better when garnished with crispy fried leeks, or chopped bacon or ham.
- 3 tablespoons butter
- 3 large leeks, washed well, trimmed and thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 pounds russet potatoes, washed and diced into 1-inch pieces
- 1/2 cup white wine
- 4 cups vegetable or chicken broth
- 2 1/2 cups water
- 1/4 cup flour
- 8 ounces Gruyere cheese, shredded
- Salt and ground black pepper, to taste
- In a large stock pot or Dutch oven, melt the butter over medium-high heat. Add the sliced leeks and sauté for 5 minutes until 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 potatoes are cooking, whisk together the remaining 1/2 cup of water with the flour in a small bowl. Whisk 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 to 3 cups of the soup from the pot to a blender and blend in the cheese, then slowly stir the cheesy soup mixture back into the soup pot. Season with salt and black pepper and serve hot.
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.
349 calories, 15 g. fat, 36 mg. cholesterol, 577 mg. sodium, 36 g. carbohydrate, 4 g. fiber, 15 g. protein