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It's best to use a strongly flavoured cheese for this lovely soup, such as Gruyere. The potatoes make it dense and rich.
1 onion, finely diced
2 potatoes, peeled and diced
4 cups (1 litre) beef stock
150-200g Gruyere cheese, grated or crumbled
1/2 cup (125ml) cream
salt, pepper and nutmeg, to taste
croutons, to serve (optional)
- Heat butter in a saucepan and saute the onion and potatoes. Add beef stock and bring to a boil. Reduce heat to a simmer.
- Stir in the cheese and simmer on low heat 15 minutes or until potatoes are soft.
- Stir in cream, reheat and season with salt, pepper and nutmeg. Serve with croutons.
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