Categories: Soup

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, minced
• 1/2 cup dry white wine
• 2 lbs. russet potatoes, peeled and chopped into 1-inch pieces
• 6 cups chicken broth
• 1/2 cup heavy cream
• 12 slices baguette
• 3 cups grated gruyere cheese

Directions

1. Melt 4 tbsp. butter in a large Dutch oven or pot over medium-high heat. Add the onion, thyme, 1 tsp salt and black pepper and cook, stirring occasionally, until the onion is very soft and a light golden brown, 10-15 minutes.

2. Add 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 tsp salt and black pepper and bring to a boil. Cook until the potatoes are very soft, 10-15 minutes.

3. Discard the bay leaves. Use an immersion blender to puree the soup in the pot until smooth. Stir in the heavy cream and remaining 4 tbsp. butter until melted.

4. Preheat the broiler. Divide the soup among six 10-oz. ramekins. Place 2 slices of bread on top of each; sprinkle the bread and soup with the gruyere. Place on a foil-lined baking sheet and broil until the cheese is bubbly and starting to brown in spots, 2-3 minutes.

Email to a friend | Print this recipe | Back