Spinach Gruyere Soup
Servings 4 Servings
Ingredients
2 tablespoons unsalted butter
2 leeks white and light green parts only, cleaned and sliced
3 cloves garlic minced
1 medium russet potato peeld and chopped into 1 inch pieces
3 1/2 cups vegetable broth
Salt and freshly ground black pepper to taste
1/4 teaspoon freshly ground nutmeg
10 ounces fresh baby spinach leaves washed and dried
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.