There’s nothing quite like a bowl of creamy, cheesy soup to warm you from the inside out. This Velvety Gruyère & Potato Soup is the ultimate comfort food hug in a bowl. We’re talking tender Yukon Gold potatoes, sweet caramelized onions, and a luxuriously smooth, cheesy broth made with nutty Gruyère. It’s an elegant yet incredibly simple recipe that transforms humble ingredients into a truly spectacular meal. Get ready to curl up with your new favorite soup!
Ingredients
• 2 cups / 300g thinly sliced onions or leeks, white and light green parts only
• 1 tablespoon / 15 ml olive oil
• 2 cups / 480 ml milk
• 3 tablespoons / 25g all-purpose flour
• 1 pound / 450g Yukon gold potatoes, peeled and thinly sliced
• 4 cups / 960 ml hearty vegetable broth
• 8 ounces / 225g Swiss-style cheese such as Gruyère or baby Swiss, shredded
• Salt, to taste
• Ground black pepper, to taste
• Snipped fresh herbs such as basil, oregano, thyme, or rosemary, for garnish
• 2 ounces / 55g baby Swiss cheese, thinly sliced, for garnish, optional
Instructions
1. In a large saucepan or Dutch oven, warm the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 5 to 10 minutes until they are soft, fragrant, and tender.
2. In a small bowl, whisk the flour into the milk until completely smooth to create a slurry. Pour this mixture into the saucepan with the onions. Cook, stirring constantly, for 5 minutes as it thickens into a base for our soup.
3. Pour in the vegetable broth and add the sliced potatoes. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until a fork easily pierces the potato slices.
4. Carefully transfer the soup to a blender in batches (never fill a blender more than halfway with hot liquid). Cover and blend until the soup is velvety and almost smooth. Return the blended soup to the saucepan.
5. Gently reheat the soup over medium-low heat, but do not let it boil. Gradually stir in the shredded cheese, a handful at a time, until it has completely melted into a smooth, luscious sauce. Season generously with salt and pepper to your liking.
6. Ladle the hot soup into bowls. Garnish with a sprinkle of fresh herbs and, if you’re feeling extra decadent, a few thin slices of baby Swiss cheese.
Nutritional Information
• Nutrition Facts
• PER SERVING: 220 cal., 11 g total fat (6 g sat. fat), 31 mg chol., 491 mg sodium, 19 g carb., 1 g fiber, 12 g pro.
Pro Tips
• For the smoothest melt, remove the soup from the heat before stirring in the shredded cheese. The residual heat is enough to melt it perfectly without the risk of it becoming grainy.
• Want a more rustic, chunky texture? Only blend about half of the soup, then stir it back into the pot with the remaining potato chunks.
• A splash of dry white wine (like a Sauvignon Blanc) added after the onions are tender adds a wonderful depth of flavor. Let it cook for a minute to reduce before adding the milk and flour slurry.
• Using freshly shredded cheese from a block is a game-changer. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly.
FAQ
Q: Can I make this Gruyère potato soup vegan
A: Yes, you can adapt this recipe to be vegan. Use a full-fat, unsweetened plant-based milk like oat or soy milk for the slurry. For the cheese, substitute the Gruyère and Swiss with your favorite dairy-free Gruyère or Swiss-style shreds. Ensure you use olive oil or a vegan butter instead of dairy butter.
Q: How can I make this potato soup gluten-free
A: To make this soup gluten-free, simply replace the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch to create the thickening slurry. Also, double-check that your vegetable broth is certified gluten-free, as some brands may contain hidden gluten.
Q: What can I add to increase the protein in this vegetarian soup
A: To boost the protein content, consider blending in a can of rinsed cannellini or Great Northern beans along with the potatoes. You could also top the finished soup with roasted chickpeas, crispy tofu croutons, or a sprinkle of nutritional yeast for extra protein and a cheesy flavor.
Q: How should I store and reheat this cheesy potato soup
A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. For best results, reheat it gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating or the soup from scorching. We do not recommend freezing, as the dairy and potato texture may change upon thawing.
