Potato Leek Soup with Gruyere

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

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.

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.

Broccoli Beer Cheese Soup

By: Co+op, welcome to the table

Recipe Information
Total Time: 30-40 minutes
Servings: 6

It’s cold outside, so why not warm up with a cheesy, hearty soup? If you just stocked up on broccoli after our amazing 12 days of good food deal, you’ll definitely be prepared. Looking for more great deals? Substitute Old Amsterdam’s aged Gouda, currently at $5 off per pound. For the beer, we recommend something rich and flavorful, like North Coast’s Old Rasputin Imperial Stout, or Paradise Creek Brewery’s MooJoe Milk Stout.

Ingredients

• 1 yellow onion, diced

• 2-3 cloves garlic, minced (about 1 tablespoon)

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1/2 pound russet potatoes, peeled and diced

• 1/4 cup all-purpose flour

• 3 cups vegetable or chicken stock

• 1-12 oz. bottle dark beer

• 1 tablespoon Dijon mustard

• 1 1/2 teaspoons dried thyme

• 11/4 pounds broccoli, finely chopped

• 1 cup milk

• 1/2 pound cheddar cheese, shredded

• Salt and pepper to taste

Preparation

1. Heat the butter and oil in a stock pot over medium-high heat.

2. Sauté the onions and garlic until soft and translucent, then add the diced potatoes and stir in the flour.

3. Add the vegetable or chicken stock, beer, mustard, and thyme and bring the liquids to a simmer.

4. Simmer about 10 minutes and then add the chopped broccoli.

5. Simmer for another 10 minutes until vegetables are very tender.

6. Turn down heat and puree the soup with a stick blender on low speed (or blend in a blender in small batches). Add the milk and shredded cheddar cheese and stir until well blended.

7. Add salt and pepper to taste.

Serving Suggestion

Serve with crusty bread and a salad for a warming weeknight meal.