Soupe Savoyarde (Savoyard Cream of Potato Soup)
Submitted by bigbruce
Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minFrom the snowy peaks of the French Alps comes this blanketing potato soup that’s pure mountain comfort.
Potatoes simmer in chicken broth until tender, then get blended into a velvety puree enriched with milk, butter, and a generous handful of melted Gruyere.
The cheese melts right into the hot soup, adding a nutty depth that lifts this well beyond ordinary potato soup territory.
Served the traditional Savoyard way, ladled over a slice of toasted bread that soaks up every last drop.
This is the kind of bowl you want after a long, cold day.
Kitchen Tips
- Gruyere gives the most authentic Alpine flavor, but Parmesan works if that’s what you have on hand. Both melt beautifully into the hot soup.
- Blend in batches and vent the lid slightly. Hot soup in a sealed blender builds pressure fast.
- Use starchy potatoes like Russets for the creamiest, smoothest puree. Waxy potatoes won’t break down as well.
Ingredients
Directions
Pour chicken stock into a soup pot and bring it to a boil.
Add the potatoes and cook them, covered, over low to medium heat for 30 minutes.
Blend the soup in a blender and then pour it back into the soup pot.
Add the milk, butter, cheese, salt and pepper to taste.
Mix well and continue cooking until all the cheese is melted.
Place a slice of toast at the center of each soup plate.
Pour the hot soup on top of the toast and serve immediately.
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