Potato Leek Soup with Gruyere
Potato Leek soup is a traditional staple of French cuisine. We've taken the classic recipe and spruced it up with the addition of buttermilk and delicious Gruyere cheese. The result is an incredibly creamy, decadent soup that is sure to become a staple for the winter months. Serve it with fresh sourdough bread from Central Illinois Bakehouse.
Ingredients
Unsalted butter
2 tablespoons
Large leeks, white and light green parts only
2
Better than Bouillon vegetable base
4 teaspoons
Water
4 cups
Russet potatoes, peeled and diced
3/4 pound
Salt and pepper
To taste
Buttermilk
1 cup
Heavy cream
1/2 cup
Nutmeg
1/2 teaspoon
Chives, chopped
For serving
Gruyere, shredded
For serving
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
Calories per serving: 419
- Heat butter in a large soup pot over medium heat. Add leeks and saute until translucent and cooked, about 10 minutes.
- Dissolve Better than Bouillon base in 4 cups of boiling water.
- Add broth, potatoes, salt, and pepper to the pot with the leeks. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the potatoes are fork tender, about 20 minutes.
- Use an immersion blender to blend the soup completely. Or, transfer in batches to a standard blender.
- Whisk in the buttermilk and heavy cream. Add nutmeg, and adjust salt and pepper if necessary.
- Portion into bowls and top with chives and a generous handful of shredded Gruyere cheese.