Becky Luigart-Stayner; Jan Gautro
Yield
8 servings

Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyère toasts add a salty note.

How to Make It

Step 1

Preheat broiler.

Step 2

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Step 3

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Step 4

Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy, like Louis Jadot Pinot Noir 2005 ($20). This wine has pretty red berry fruit, great balance, and gentle tannins that make it ideal for lower-fat dishes. The underlying earthy, leathery flavors bring out the rustic nuances of the potatoes and squash. —Jeffery Lindenmuth

Ratings & Reviews

4 1/2 stars

CaityRose
October 27, 2016
Have loved this soup for many years now.  My immersion blender makes it a snap.  My teenager declares it would be 5 stars with some crumbled bacon on top.

AmieLJ's Review

hewb73
March 02, 2015
N/A

ekoch05's Review

lbuchanan96
October 07, 2014
N/A

AltheaVet's Review

AmyLorraine
January 15, 2014
Fantastic! Not quite filling enough for a meal even with the cheese toasts but what a wonderful soup!!

eg83748230's Review

KathyMilo
December 22, 2013
N/A

JessicaJJM's Review

GillianV
November 03, 2013
Perfect! One of the best soups we've ever had! Great butternut flavor, creamy texture. Amazing recipe.

Palkscancook's Review

KCrescenzo
October 30, 2013
Absolutely delicious & easy to make! I did not purée the entire soup. We like pieces of veggies in our soup so I only puréed half.

KCrescenzo's Review

sonjmarie
February 04, 2013
N/A

DurangoSarah's Review

Notimetocook
January 08, 2013
so good! Next time I'd buy pre-processed butternut squash. I added a third leek as others had suggested, otherwise I followed the recipe. Yummmm!!!!!

OakleyCorbin's Review

OakleyCorbin
September 15, 2012
I made this soup last year and it was raved by everyone who tried it. I'm making it again this year...hopefully with the same results. :) Tip: I seved it with mini baguettes my local bakery made.