Spicy Swiss Potato Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons butter, divided
• 1 small shallot, finely chopped
• 1 1/2 lbs idaho potatoes, peeled and quartered (about 2 medium potatoes)
• 3 cups low sodium chicken broth
• 3 cups water
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• salt, to taste
• fresh ground black pepper, to taste
• cayenne pepper, to taste
• 3/4 cup grated gruyere cheese (about 6 ounces)
• 2 teaspoons hot paprika
• 2 scallions, and green parts, finely sliced

Recipe

• 1 melt 2 tablespoons of butter in a heavy soup pot. saute shallot in butter until translucent and soft, about 3 minutes. add the potatoes, chicken broth and water. bring to a boil, then reduce to a simmer. cook 15 minutes or until potatoes are soft when poked with a knife-tip. strain the liquid into a bowl and set aside.
• 2 pass potatoes through a food mill or ricer. return to soup pot with milk, cream and 1 1/2 cups of cooking liquor. whisk gently until combined well, but do not overwork the potatoes. season with salt, pepper and cayenne to taste, then add remaining 1 tablespoon of butter.
• 3 divide gruyere equally between four soup bowls. ladle soup over cheese. sprinkle with paprika and scallions to garnish.