Recipe Details

Ingredients

• 1 

  stick salted butter

• 1 

  large onion, thinly sliced

• 1 tsp. 

  fresh thyme

• 2 tsp. 

  kosher salt

• Black pepper, to taste

• 1 

  bay leaf

• 2 

  garlic cloves

• 1/2 c. 

  dry white wine

• 2 lb. 

  russet potatoes (about 3 large), peeled and chopped into 1-inch pieces

• 6 c. 

  low-sodium chicken broth

• 1/2 c. 

  heavy cream

• 12 

  slices baguette

• 3 c. 

  (about 9 ounces) grated gruyère cheese

Description

1. Melt 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the onion, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is very soft and a light golden brown, 10 to 15 minutes. 
2. 2Add the bay leaf, garlic and wine to the pot and cook until the wine is almost completely evaporated, about 1 minute. Stir in the potatoes, chicken broth, the remaining 1 teaspoon salt and a few grinds of pepper and bring to a boil. Cook until the potatoes are very soft, 10 to 15 minutes.
3. 3Discard the bay leaf. Use an immersion blender to puree the soup in the pot until smooth. (Or puree in a regular blender in batches, then return to the pot.) Stir in the heavy cream and remaining 4 tablespoons butter until melted.
4. 4Preheat the broiler. Divide the soup among six 10-ounce ramekins. Place 2 slices of bread on top of each; sprinkle the bread and soup with the gruyère (about 1/2 cup per ramekin). Place on a foil-lined baking sheet and broil until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.