1 tbsp. olive oil
1/2 pound Italian sausage
2 sliced leeks
1/2 tsp. smoked paprika
1/2 cup white wine
4 ciabatta slices, cubed
1 1/4 cups cup grated Gruyère, divided
6 cups chicken broth
1 1/4 pounds russet potatoes, peeled and sliced
1/2 cup milk
3/4 tsp. salt
1/2 tsp. black pepper
1 pound Swiss chard, chopped


Active time: 40 minutes
Total time: 1 hour 15 minutes

Preheat oven to 375°. In a pot, heat olive oil over medium heat. Cook Italian sausage, crumbled, until no longer pink, 5 minutes; transfer to a bowl. Add leeks and cook until soft, 6 minutes. Add smoked paprika and cook 1 minute. Add white wine and simmer until reduced by half, 4 minutes.

On a baking sheet, toss ciabatta slices, cubed, with olive oil and sprinkle with ¾ cup grated Gruyère. Bake until golden, 12 minutes.

To pot, add chicken broth and russet potatoes. Simmer until tender, 20 minutes. Puree soup in a blender and return to pot. Stir in milk, salt and black pepper and bring to a simmer. Add Swiss chard and reserved sausage and cook, stirring, until chard is wilted. Add ½ cup grated Gruyère and stir until melted. Ladle soup into bowls and top with croutons.


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