Onion Potato Soup with Gruyere
A hearty onion and potato soup topped with Gruyere cheese, perfect for cold days.
Equipment
- Large Pot
- Blender or Immersion Blender
- Soup Crocks
Ingredients
- 5 medium Sweet Onions diced
- 2 small Shallots diced
- 5 small Potatoes diced
- 3 sprigs Thyme
- 7 cups Chicken Stock
- 1/2 cup White Wine I use Chardonnay
- 3 oz Butter
- to taste Gruyere Cheese shredded for topping
- 1/4 cup Olive Oil
- to taste Salt
- to taste Black Pepper
Instructions
- Begin by adding the butter and olive oil to a pot and stir until butter has melted down.
- Add the onions and shallots and cook over medium flame until caramelized, about 20 minutes, stirring frequently.
- Meanwhile, heat up the chicken broth in a separate pot.
- Add the potatoes, salt, black pepper, and white wine, cooking for about 7 minutes.
- Pour in the chicken stock and thyme, cooking for 15-20 minutes to cook the potatoes.
- Blend the soup using an immersion blender or pour into a blender to puree until smooth.
- Pour the soup into onion soup crocks, top with shredded Gruyere cheese, and broil until the cheese is melted.
Notes
For a twist, use mozzarella instead of Gruyere or skip the cheese for a lighter version. Serve with garlic bread for a perfect meal!
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