Cheddar Gruyere Potato Soup with Fennel and Peppers
A creamy potato soup with carrots, fennel, peppers, sharp cheddar, and Gruyere.
Equipment
- Large Dutch oven
- Wooden spoon
- Box grater
- Ladle
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup diced carrots
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- ½ cup diced fennel bulb
- 1 jalapeno diced, optional
- 2 tbsp all purpose flour
- 6 cup unsalted chicken broth or vegetable broth
- 2 cup Yukon Gold potatoes peeled and diced
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- ⅛ tsp freshly grated nutmeg
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Gruyere or Swiss cheese
Instructions
Cooking
- Soften the vegetables. Heat the oil and butter, then cook the carrots, onion, peppers, fennel, and jalapeno for 5 to 7 minutes.
- Thicken lightly. Stir in the flour for 30 seconds, then add the broth and potatoes.
- Simmer. Bring to a boil, reduce the heat, and simmer uncovered about 15 minutes until the potatoes are soft.
- Add the dairy. Lower the heat, stir in the salt, pepper, nutmeg, and milk, and cook 5 minutes.
- Melt the cheese. Remove from the heat, stir in the cheddar and Gruyere until smooth, and serve hot.
Notes
Substitutions: Use Swiss cheese in place of Gruyere and celery in place of fennel.
Tips: Keep the heat low once the milk goes in and shred the cheese yourself.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Do not freeze.