8 servings

How to Make It

Step 1

Place potato in a medium bowl; cover with cold water to 1 inch above potato. Set aside.

Step 2

Melt butter in a large Dutch oven over medium heat. Add onion to pan, and cook 7 minutes or until soft but not browned, stirring occasionally. Add leek and the next 4 ingredients (through celery root) to pan. Place a sheet of aluminum foil directly over vegetable mixture. Cover, reduce heat to low, and cook 15 minutes or until vegetables are tender. Discard foil.

Step 3

Drain potatoes; add to pan. Stir in 2 cups water. Cover and simmer 20 minutes or until vegetables are tender, stirring occasionally.

Step 4

Heat milk in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around the edges (do not boil). Gradually stir hot milk into vegetable mixture, stirring constantly. Remove from heat. Taste and adjust seasoning, if desired.

Step 5

Preheat broiler.

Step 6

Place bread slices in a single layer on a baking sheet. Broil 1 minute or until toasted. Place 1 bread slice in each of 8 soup bowls; top each bread slice with 1 cheese slice. Ladle 1 1/4 cups soup into each bowl.

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