Directions:
- 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.
- 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.
- Divide Gruyere equally between four soup bowls. Ladle soup over cheese. Sprinkle with paprika and scallions to garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 611.92 Kcal (2562 kJ) | ||
| Calories from fat | 367.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.83g | 63% | |
|---|---|---|---|
| Cholesterol | 133.16mg | 44% | |
| Sodium | 261.38mg | 11% | |
| Potassium | 1186.67mg | 25% | |
| Total Carbs | 41.74g | 14% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 24.4g | 49% | |
| Vitamin C | 34.3mg | 57% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 636.3mg | 64% | |
| Amount Per 100 g | |||
| Calories | 82.25 Kcal (344 kJ) | ||
| Calories from fat | 49.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 63% | |
|---|---|---|---|
| Cholesterol | 17.9mg | 44% | |
| Sodium | 35.13mg | 11% | |
| Potassium | 159.5mg | 25% | |
| Total Carbs | 5.61g | 14% | |
| Sugars | 1g | 30% | |
| Dietary Fiber | 0.46g | 14% | |
| Protein | 3.28g | 49% | |
| Vitamin C | 4.6mg | 57% | |
| Iron | 0.2mg | 9% | |
| Calcium | 85.5mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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