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.

Savory Bread Pudding

By: Co+op, stronger together

Total Time: 1 hour; 15 minutes active

Servings: 8

The Co-op bakery’s Salted French bread is a perfect component of this tasty twist on a recipe ordinarily served as dessert. Speaking of Salted French, it’s only $2.99 per loaf through Tuesday, August 27 — pick one up today and give this a try.

Ingredients

• 4 eggs, beaten

• 2 cups milk

• 4 to 5 cups cubed bread

• 1 tablespoon olive oil

• 1/2 cup diced yellow onion

• 2 cloves garlic, minced

• 4 ounces sliced shiitake, oyster or cremini mushrooms

• 4 ounces sliced button mushrooms

• 2 teaspoons dried thyme

• 1 bunch kale, washed, stems removed and chopped

• 1 cup shredded Gruyere cheese

• Pinch each of salt and black pepper

Preparation

1. Heat the oven to 350°F. Butter or oil an 8 x 8 inch casserole dish.

2. In a large mixing bowl, whisk together the eggs and milk. Gently fold the cubed bread into the mixture and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté for 5 to 7 minutes until it is beginning to soften. Add the garlic, mushrooms and thyme and sauté another few minutes. Add the kale and stir until it softens. Remove from heat.

3. Stir the cooked vegetables into the bread mixture, then add the shredded Gruyere, salt and pepper. Pour into the prepared casserole dish and bake for about 45 minutes until firm and browning on top. Remove from oven and serve warm.

Serving Suggestion

This is a great make-ahead dish for busy days; just assemble and refrigerate until you’re ready to bake. Accompany with spicy carrot slaw for flavor contrast and eye appeal.