Swiss Cheese Soup

By lorik

Ingredients

• 1 tbsp. unsalted butter
• 1 onion, minced
• 2 large carrots, finely diced
• 1 large leek, trimmed, rinsed well, and finely chopped
• 2 cups vegetable stock
• 2 1⁄4 cups milk
• 2 small white potatoes, such as Charlotte variety, peeled and grated (7 oz.)
• 1 ⁄3 tightly packed cup thawed frozen spinach, squeezed of excess water and finely chopped (2 3⁄4 oz.)
• 2 cups grated L'Etivaz cheese or Gruyere
• 1 ⁄3 cup heavy cream
• Salt and freshly ground pepper

Details

Servings 1
Adapted from saveur.com

Preparation

Step 1

In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook, stirring, about 2 minutes. Add the carrot and leek and cook, stirring occasionally, until softened, 4 minutes. Add the stock; bring to a boil. Add the milk and potatoes, and bring to a simmer. Partially cover the pot and let simmer 20–25 minutes. Add the spinach and simmer for 5 minutes. Add the cheese and let melt, about 30 seconds. Stir in the cream. Season with salt and pepper to taste.