Remy's Soup (Leek and Onion Soup)

30 mins
Serves 1
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Directions

  1. 1Add butter to a pan.
  2. 2Add butter to a pan.
  3. 3Add butter to a pan.
  4. 4Chop the potatoes into small pieces.
  5. 5Chop the potatoes into small pieces.
  6. 6Chop the potatoes into small pieces.
  7. 7Add chopped potatoes to the pan with melted butter.
  8. 8Add chopped potatoes to the pan with melted butter.
  9. 9Add chopped potatoes to the pan with melted butter.
  10. 10Stir the potatoes in the pan.
  11. 11Stir the potatoes in the pan.
  12. 12Stir the potatoes in the pan.
  13. 13Pour vegetable broth into the pan with potatoes.
  14. 14Pour vegetable broth into the pan with potatoes.
  15. 15Pour vegetable broth into the pan with potatoes.
  16. 16Add garlic to the pan using a garlic press.
  17. 17Add garlic to the pan using a garlic press.
  18. 18Add garlic to the pan using a garlic press.
  19. 19Chop the mushrooms.
  20. 20Chop the mushrooms.
  21. 21Chop the mushrooms.
  22. 22Add chopped mushrooms to the pan.
  23. 23Add chopped mushrooms to the pan.
  24. 24Add chopped mushrooms to the pan.
  25. 25Chop the onions.
  26. 26Chop the onions.
  27. 27Chop the onions.
  28. 28Add chopped onions to the pan.
  29. 29Add chopped onions to the pan.
  30. 30Add chopped onions to the pan.
  31. 31Cut Comté cheese.
  32. 32Cut Comté cheese.
  33. 33Cut Comté cheese.
  34. 34Chop the leeks.
  35. 35Chop the leeks.
  36. 36Chop the leeks.
  37. 37Add chopped leeks to the pan.
  38. 38Add chopped leeks to the pan.
  39. 39Add chopped leeks to the pan.
  40. 40Pour heavy cream into the pan.
  41. 41Pour heavy cream into the pan.
  42. 42Pour heavy cream into the pan.
  43. 43Add salt and spices.
  44. 44Add salt and spices.
  45. 45Add salt and spices.
  46. 46Stir the soup mixture.
  47. 47Stir the soup mixture.
  48. 48Stir the soup mixture.
  49. 49Place the baguette in the oven to bake.
  50. 50Place the baguette in the oven to bake.
  51. 51Place the baguette in the oven to bake.
  52. 52Add Comté cheese to the soup and stir.
  53. 53Add Comté cheese to the soup and stir.
  54. 54Add Comté cheese to the soup and stir.
  55. 55Serve the soup in a bowl with baguette.
  56. 56Serve the soup in a bowl with baguette.
  57. 57Serve the soup in a bowl with baguette.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 cup yellow potato
  • 1 cup yellow potato
  • 1 cup yellow potato
  • 32 oz vegetable broth
  • 32 oz vegetable broth
  • 32 oz vegetable broth
  • 1 tablespoon fresh cracked pepper
  • 1 tablespoon fresh cracked pepper
  • 1 tablespoon fresh cracked pepper
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 1 tablespoon sea salt
  • 1 tablespoon sea salt
  • 1 tablespoon sea salt
  • 8 oz heavy cream
  • 8 oz heavy cream
  • 8 oz heavy cream
  • 1 cup sweet onion
  • 1 cup sweet onion
  • 1 cup sweet onion
  • 1 cup button mushroom
  • 1 cup button mushroom
  • 1 cup button mushroom
  • 2 tablespoons garlic
  • 2 tablespoons garlic
  • 2 tablespoons garlic
  • 1 cup leek
  • 1 cup leek
  • 1 cup leek
  • 2 tablespoons fresh thyme stems removed
  • 2 tablespoons fresh thyme stems removed
  • 2 tablespoons fresh thyme stems removed
  • 2 tablespoons fresh marjoram or can sub fresh oregano (i just used mixed dried herbs)
  • 2 tablespoons fresh marjoram or can sub fresh oregano (i just used mixed dried herbs)
  • 2 tablespoons fresh marjoram or can sub fresh oregano (i just used mixed dried herbs)
  • Comté cheese
  • Comté cheese
  • Comté cheese
  • 1 loaf French baguette
  • 1 loaf French baguette
  • 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.