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Creamy Cheesy Onion Soup

Created by Kchurchill5 on February 14, 2013

5 cups onions, sliced (cut in half and thin sliced)
1 leek (cut in half and thin sliced)
2 garlic cloves, minced
1 large russet potato (8 oz, peeled and small diced, red potatoes do not work for this recipe)
5 cups chicken broth (low salt)
1/2 cup heavy cream (whipping cream)
1/2 cup swiss cheese, grated (or gruyere cheese)
1/4 cup sherry wine
2 teaspoons fresh thyme, minced

Step 1: Onions ... Add the butter to a large stock pot along with the onions, leeks, and a pinch of both salt and pepper; bring to medium heat, and saute stirring often so they do not burn until caramelized and golden brown. This will take about 15-20 minutes - don't rush it. You don't want the onion to burn or brown too quickly. Once the onions have browned; add the garlic, mix and cook 1 minute.
Step 2: Broth ... Deglaze the pan with the sherry wine, making sure to scrape up any bits off the bottom of the pan. Then, add the broth, potatoes, rosemary, and thyme, and bring to a boil. Reduce to a simmer and cook 10 minutes until the potatoes are tender. The russet potatoes are less firm (waxy) than a red potato, and they will naturally break up - thickening the soup.
Step 3: Blend and Finish ... I use a immersion blender to puree the soup. However, if you don't have one, you can use a regular blender. You can puree it as much as you want; I like to leave a little texture - that is up to you. Make sure if using an immersion blender, to take off the heat before using it.
Step 4: Return the soup to the heat, bring to medium low heat; and add the cream, cheese, taste for any additional seasoning (salt and pepper); and add 1/2 the chives. Simmer just until the cheese melts. The rest of the chives are used as a garnish.
Step 5: Serve and ENJOY! Garnish with the remaining chives, bacon if you want or croutons. A delicious warm and comforting soup.