Becky Luigart-Stayner; Jan Gautro
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

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

March 02, 2015

ekoch05's Review

October 07, 2014

AltheaVet's Review

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

eg83748230's Review

December 22, 2013

JessicaJJM's Review

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

Palkscancook's Review

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

February 04, 2013

DurangoSarah's Review

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

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.