Directions
- 1Add butter to a pan.
- 2Chop the potatoes into small pieces.
- 3Add chopped potatoes to the pan with melted butter.
- 4Stir the potatoes in the pan.
- 5Pour vegetable broth into the pan with potatoes.
- 6Add garlic to the pan using a garlic press.
- 7Chop the mushrooms.
- 8Add chopped mushrooms to the pan.
- 9Chop the onions.
- 10Add chopped onions to the pan.
- 11Cut Comté cheese.
- 12Chop the leeks.
- 13Add chopped leeks to the pan.
- 14Pour heavy cream into the pan.
- 15Add salt and spices.
- 16Stir the soup mixture.
- 17Place the baguette in the oven to bake.
- 18Add Comté cheese to the soup and stir.
- 19Serve the soup in a bowl with baguette.
Ingredients
- 2 tablespoons butter
- 1 cup yellow potato
- 32 oz vegetable broth
- 1 tablespoon fresh cracked pepper
- 0.5 cup white wine
- 1 tablespoon sea salt
- 8 oz heavy cream
- 1 cup sweet onion
- 1 cup button mushroom
- 2 tablespoons garlic
- 1 cup leek
- 2 tablespoons fresh thyme stems removed
- 2 tablespoons fresh marjoram or can sub fresh oregano (i just used mixed dried herbs)
- Comté cheese
- 1 loaf French baguette
Equipment
frying panpotchopping boardknifegarlic presswooden spoonmeasuring cupbaking trayovenbowl
Tips
- Simmer the soup for 30-40 minutes.
- Eat fresh and freeze the rest for later.
- Serving with a fresh baguette is recommended.
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