CREAMY POTATO SOUP WITH SWEET NDUJA HONEY, BUBBLY GRUYÈRE TOAST, PURE COMFORT.
- PREP TIME 20 minutes
- COOK TIME 35 minutes
- TOTAL TIME 55 minutes
- YIELD 4 servings
INGREDIENTS
POTATO SOUP
- Potatoes, peeled and diced (900 g / 2 lb)
- White onion, sliced (1 large)
- Leek, sliced and rinsed (1 large)
- Garlic cloves, smashed (3)
- Unsalted butter (2 tbsp)
- Olive oil (1 tbsp)
- Fresh thyme (3-4 sprigs)
- Bay leaf (1)
- Chicken broth (1.2 L / 5 cups)
- Kosher salt
- Freshly cracked black pepper
NDUJA HONEY
- Nduja (60 g / 2 oz)
- Honey (2-3 tbsp)
GRUYÈRE TOAST
- Sourdough bread slices (4)
- Unsalted butter, softened
- Gruyère cheese, grated (120 g / 4 oz)
FINISHING
- Extra-virgin olive oil
- Fresh chives, finely sliced
INSTRUCTIONS
- In a large pot, heat butter and olive oil over medium heat.
- Add onion, leek, and garlic. Season lightly with salt and sweat 8-10 minutes until soft.
- Add potatoes, thyme, and bay leaf. Stir to coat.
- Pour in chicken broth. Bring to a gentle simmer and cook 20-25 minutes until potatoes are very tender.
- Remove thyme and bay leaf.
- Blend soup until completely smooth. Adjust seasoning and keep warm.
NDUJA HONEY
- In a small pan over low heat, gently render nduja until melted.
- Add honey and stir until glossy, sweet, and savory. Remove from heat.
GRUYÈRE TOAST
- Butter sourdough slices and top generously with Gruyère.
- Bake at 200°C / 400°F until cheese is melted, bubbly, and lightly golden.
TO SERVE
- Ladle soup into bowls.
- Drizzle with nduja honey and olive oil.
- Serve with Gruyère toast on the side.
- Finish toast with chives and cracked black pepper.
By Laurent Dagenais