Categories: Soup
Ingredients
- 1 stick salted butter
- 1 large onion, thinly sliced
- 1 tsp fresh thyme
- 2 tsp kosher salt
- Black pepper, to taste
- 1 bay leaf
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 2 lbs. russet potatoes, peeled and chopped into 1-inch pieces
- 6 cups chicken broth
- 1/2 cup heavy cream
- 12 slices baguette
- 3 cups grated gruyere cheese
Directions
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Melt 4 tbsp. butter in a large Dutch oven or pot over medium-high heat. Add the onion, thyme, 1 tsp salt and black pepper and cook, stirring occasionally, until the onion is very soft and a light golden brown, 10-15 minutes.
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Add the bay leaf, garlic and wine to the pot and cook until the wine is almost completely evaporated, about 1 minute. Stir in the potatoes, chicken broth, the remaining 1 tsp salt and black pepper and bring to a boil. Cook until the potatoes are very soft, 10-15 minutes.
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Discard the bay leaves. Use an immersion blender to puree the soup in the pot until smooth. Stir in the heavy cream and remaining 4 tbsp. butter until melted.
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Preheat the broiler. Divide the soup among six 10-oz. ramekins. Place 2 slices of bread on top of each; sprinkle the bread and soup with the gruyere. Place on a foil-lined baking sheet and broil until the cheese is bubbly and starting to brown in spots, 2-3 minutes.