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Potato Leek Soup with Gruyere

This hearty vegetarian soup tastes even better when served with multigrain bread.

3 tbsp butter

3 large leeks, washed well, trimmed and thinly sliced

2 cloves garlic, minced

1 tsp dried thyme

2 pounds russet potatoes, washed and diced into 1-inch pieces

1/2 cup dry white wine

4 cups chicken or vegetable broth

2 1/2 cups water

1/4 cup flour

8 oz. Gruyere cheese, shredded

salt and black pepper to taste

  1. 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.
  2. 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.
  3. 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.

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Yield: 8 servings