Soupe de Chalet

By lromito

Ingredients

• 1 T unsalted butter
• 1 onion minced
• 2 large carrots, finely diced
• 1 large leek trimmed rinsed well and finely chopped
• 2 cups veg. stock
• 2 1/4 cup milk
• 2 small white potatoes peeled and grated. (7 oz.)
• 1/3 tightly packed club thawed frozen spinach squeezed of excess wastes and finely chopped
• (2 3/4 oz)
• 2 cups grated L'etivaz cheese (regular packaged shredded gruyère)
• 1/3 cup heavy cream
• ground black pepper

Preparation

Step 1

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