Potato and Onion Soup Au Gratin
Potato and Onion Soup Au Gratin
Ingredients
- 2 onions, thinly sliced
- 8 garlic cloves, thinly sliced
- 2 tbsp butter
- 1 leek, white part only, thinly sliced
- 4 cups (680 g) red potatoes, peeled and cubed
- 4 cups (1 litre) chicken broth
- 1 ½ cups (375 ml) milk
- ½ tsp ground black pepper
- 2 pinches ground caraway seeds (see note)
- ½ lb (225 g) bacon, chopped
- 1 cup (100 g) sharp Gouda cheese, grated
- 12 thin slices toasted bread
- ½ cup (50 g) orange or white cheddar cheese, grated
- 2 tbsp chives, finely chopped
Instructions
- In a large pot over medium heat, soften the onions and garlic in the butter until lightly browned. Add the leek and cook for 2 more minutes. Add the potatoes, broth and milk. Bring to boil and simmer for 25 minutes, uncovered, or until the potatoes are tender, stirring occasionally. Let cool.
- In a blender, purée the soup until smooth. Season with salt. Add the pepper and caraway.
Potato and Onion Soup Au Gratin