In short: A smooth, creamy potato and leek soup, ladled into ovenproof bowls, topped with a slice of toasted bread and raclette cheese, then broiled until golden. The principle of French onion soup, with the taste of raclette.
Chef’s tip
This soup is a raclette that decided to put on its pajamas: same ingredients, same warmth, but in cozy mode, to be eaten with a spoon under a blanket.
Two rules for a truly smooth soup: never blend it for too long, because the potato turns gluey, and add the cream only at the end. And for the gratinée, lay the toasted bread down first: it acts as a raft for the cheese, which browns on top instead of sinking to the bottom of the bowl.
| Prep time | 15 min |
|---|---|
| Cook time | 35 min |
| Total | 50 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 800 g floury potatoes (Bintje or Agria)
- 1 leek
- 1 onion
- 100 cl vegetable stock
- 15 cl heavy cream
- 30 g butter
- 160 g sliced raclette cheese
- 4 slices of country bread
- A few sprigs of chives
- Salt, pepper and a pinch of nutmeg
Preparation
- Prepare the vegetables. Peel the potatoes and cut them into cubes. Thinly slice the onion and the white part of the leek, after rinsing it well.
- Sweat the vegetables. Melt the butter in a large pot and cook the onion and leek for 5 minutes over low heat, without letting them brown.
- Simmer. Add the potatoes and the stock, bring to a boil, then cook for 20 minutes over medium heat, until the potatoes mash easily.
- Blend. Blend briefly, just enough to get a smooth soup. Add the cream and the nutmeg, then season with salt and pepper.
- Toast the bread. Turn on the oven broiler and toast the slices of bread, cut to the size of the bowls.
- Broil. Ladle the soup into ovenproof bowls, set a slice of toasted bread on each and cover with raclette cheese. Put under the broiler for 3 to 5 minutes, until the cheese is golden.
- Serve. Sprinkle with snipped chives and serve right away, warning your guests that the bowls are scorching hot.
The chef’s tips
- Floury potatoes make a creamier soup than waxy varieties.
- Set the bowls on a baking sheet before putting them under the broiler: they are easier to take out and the oven stays clean.
- If the soup is too thick, loosen it with a little hot stock or milk.
- The soup without the cheese can be made the day before; reheat it gently before broiling.
Variations
- Add pan-fried bacon bits or diced cured ham on the soup before topping it with bread.
- Replace some of the potatoes with celeriac for a more fragrant flavor.
- No oven? Serve the hot soup and pour over it the cheese melted in the pans of a raclette grill.
Which wine to serve?
A dry, round white wine, such as a Chignin or a Chardonnay from the Jura, or simply a hot herbal tea to stay in the spirit of winter evenings.
Frequently asked questions
Why is my soup gluey?
It was blended for too long. The potato releases its starch: blend just until it turns smooth.
Which bowls should you use for broiling?
Ovenproof porcelain or stoneware bowls, like the ones used for onion soup. Avoid thin glass.
Can you freeze this soup?
Yes, without the bread or the cheese. It keeps in the freezer; stir well after thawing.
Read also: Next-day raclette gratin and The baked raclette potato
