By: Co+op, welcome to the table
Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 8
Winter on the Palouse can be harsh - so warm up with a delightfully flavorful recipe featuring some of the best flavors of the season. Remember to clean your leeks well! Split the layers apart and wash between them all to make sure you’ve eliminated dirt and sand - or just substitute with your favorite yellow onion. Right now, our deli has Gruyere at $2 off per pound, so grab some today for this tasty recipe from our friends at Co+op, Welcome to the Table!
Ingredients
3 tablespoons butter
3 large leeks, washed well, trimmed and thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme
2 pounds russet potatoes, washed and diced into 1-inch pieces
1/2 cup white wine
4 cups vegetable or chicken broth
2 1/2 cups water
1/4 cup flour
8 ounces Gruyere cheese, shredded
Salt and ground black pepper, to taste
Preparation
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.
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.
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.
Serving Suggestion
This hearty vegetarian soup tastes even better when garnished with crispy fried leeks, or chopped bacon or ham. Serve in small bowls with multigrain crackers for a warming and welcoming appetizer course.