Rating: 3 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 0

This warming stew hails from the French Alps. Although the recipe calls for cheddar, Gruyère or domestic Swiss cheese can take its place. The cheese adds a rich flavor and melts into the stew, thickening it slightly. Other root vegetables such as parsnips, kohlrabi, or fennel can be added to vary the flavors. Make the soup up to 24 hours ahead and refrigerate. Reheat just before serving as the toast broils.

Anne Willan
Recipe by Cooking Light January 2009


Recipe Summary

8 servings


Ingredient Checklist


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

  • 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.

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

  • 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.

  • Preheat broiler.

  • 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.

Nutrition Facts

311 calories; calories from fat 0%; fat 10.5g; saturated fat 6.2g; mono fat 2.7g; poly fat 0.8g; protein 12g; carbohydrates 43.6g; fiber 4.9g; cholesterol 29mg; iron 2.7mg; sodium 640mg; calcium 278mg.