Spinach Gruyere Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 Servings
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Course
Soup
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Cuisine
International
Spinach Gruyere Soup
Description
This soup begins by gently sautéing leeks and garlic in butter until softened, imparting a mild, aromatic base. Potatoes add body and creaminess once cooked in vegetable broth. Seasoned with salt, pepper, and a touch of nutmeg to brighten the flavors, the soup incorporates fresh baby spinach which wilts quickly, contributing vibrant color and a subtle earthiness.
After cooking, the ingredients are pureed until smooth and creamy. Gruyere cheese is stirred in gradually to melt and enrich the soup, adding a distinctive nutty and slightly sweet depth. Heavy cream rounds out the texture, making it luscious without overpowering the delicate vegetable flavors.
Serve warm, garnished with extra cheese or cream if desired. Rustic bread pairs well alongside to complement the creamy texture. This soup balances fresh greens and rich dairy for a satisfying and elegant dish.
Ingredients
- 2 tablespoons butter unsalted
- 2 leek white and light green parts only, cleaned and sliced
- 3 cloves garlic minced
- 1 russet potato peeld and chopped into 1 inch pieces, medium
- 3 1/2 cups vegetable broth
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/4 teaspoon nutmeg freshly ground
- 10 ounces spinach washed and dried, fresh baby leaves
- 4 ounces gruyere cheese shredded, plus more for garnish if desired
- 1/2 cup heavy cream plus more for garnish
- Rustic bread for serving, optional
Instructions
- In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until beginning to soften and lightly golden, 3-4 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minutes.
- Stir in the chopped potato and add the vegetable broth. Season with salt, pepper, and nutmeg. Bring to a boil, then reduce heat to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes.
- Add the spinach, cover, and cook just until wilted, 1-2 minutes. Remove from heat and use an immersion blender or stand blender to puree the soup until smooth. Stir in the gruyere cheese a handful at a time until melted and smooth, returning to heat briefly if needed to blend. Stir in the heavy cream. Transfer to individual serving bowls, top with a little extra cream and/or cheese if desired, and serve immediately.
User Reviews
Overall Rating
5
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