Potato Gruyere Soup


  • leek
  • celery
  • potatoes
  • garlic
  • milk
  • butter
  • gruyere cheese
  • salt and pepper


  • 1. Cut the leek in half and slice.
  • 2. Cut the celery in a small dice; smash and mince garlic.
  • 3. Sweat in butter in sauce pan for a few minutes.
  • 4. Place potatoes cut in about 2" chunks in pan and cover with milk.
  • 5. Simmer until potatoes & celery are cooked through.
  • 6. Mash or puree potato mixture with milk.
  • 7. Add milk to thin as desired for soup consistency.
  • 8. Add gruyere cheese to taste.
  • 9. Salt & pepper to taste.
  • 10. Serve with thinly sliced scallions and garlic croutons if desired.


  • NOTES:
  • NOTES : This is a vegetarian version of potato soup and equally as delicious. This time I have given you the componants of the soup and want you to use your tastebuds to make it perfect! It will be....
  • SOURCE: Char Zyskowski

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