Golden Winter Soup

Golden Winter Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
  • ¾ cup (3 ounces) shredded Gruyère cheese
  • 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • Freshly ground black pepper (optional)
  • 2 cups sliced leek (about 2 medium)
  • 1 teaspoon kosher salt
  • 4 cups fat-free, less-sodium chicken broth
  • + 5 more ingredients
    • 12 ounces baguette, cut into 16 slices
    • ½ teaspoon freshly ground black pepper
    • 1 cup half-and-half
    • 2 tablespoons butter
    • 3 tablespoons chopped chives

Preheat broiler. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of pota...

View full recipe at My Recipes

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