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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
Gruyère cheese makes everything better—especially this soup! Creamy goodness meets hearty potatoes for a bowl of heaven.
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Ingredients
- 1
stick salted butter
- 1
large onion, thinly sliced
- 1 tsp.
fresh thyme
- 2 tsp.
kosher salt
Black pepper, to taste
- 1
bay leaf
- 2
garlic cloves
- 1/2 cup
dry white wine
- 2 lb.
russet potatoes (about 3 large), peeled and chopped into 1-inch pieces
- 6 cups
low-sodium chicken broth
- 1/2 cup
heavy cream
- 12
slices baguette
- 3 cups
(about 9 ounces) grated gruyère cheese
Directions
- Step 1Melt 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the onion, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is very soft and a light golden brown, 10 to 15 minutes.
- Step 2Add the bay leaf, garlic and wine to the pot and cook until the wine is almost completely evaporated, about 1 minute. Stir in the potatoes, chicken broth, the remaining 1 teaspoon salt and a few grinds of pepper and bring to a boil. Cook until the potatoes are very soft, 10 to 15 minutes.
- Step 3Discard the bay leaf. Use an immersion blender to puree the soup in the pot until smooth. (Or puree in a regular blender in batches, then return to the pot.) Stir in the heavy cream and remaining 4 tablespoons butter until melted.
- Step 4Preheat the broiler. Divide the soup among six 10-ounce ramekins. Place 2 slices of bread on top of each; sprinkle the bread and soup with the gruyère (about 1/2 cup per ramekin). Place on a foil-lined baking sheet and broil until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.
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