|1 l||stock — vegetable or chicken|
|sea salt and freshly ground black pepper|
|4||bread — French, sliced and toasted|
|60 g||gruyère cheese — grated|
|fresh thyme — to garnish|
Peel the potatoes and cut into cubes. Place in a pot and cover with the stock, bring to a simmer and simmer until the potatoes are almost crumbly and completely broken up.
Remove from heat; blitz with a handheld blender until smooth. Add the cream and return to heat, bring to a gentle simmer and cook for 5 min. Season.
For the croutons:
Preheat the oven grill.
Sprinkle cheese onto the toast and grill until melted.
Ladle soup into preheated bowls and serve topped with croutons and fresh thyme.
Recipe reprinted with permission of Fairlady. To see more recipes, please click here.
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