Leek and Potato Stew with Tarragon and Gruyère cheese
Try this Leek and Potato Stew with Tarragon and Gruyère cheese recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 1 onion, chopped
- 2 cups vegetable stock
- 1/2 c cream
- 20 g butter
- gruyere cheese
- 2 leeks (topped chopped off) chopped
- 2 large potatoes chopped
- tarragon
- 1 clove garlic crushed or chopped
- Carbohydrate 24.031911896395 g
- Cholesterol 25.316666704606 mg
- Fat 8.08577167776679 g
- Fiber 1.56292503386736 g
- Protein 3.3468295848854 g
- Saturated Fat 4.98604679857622 g
- Serving Size 1 1 -8 serve (575g)
- Sodium 1926.58775241847 mg
- Sugar 22.4689868625276 g
- Trans Fat 0.476400042239205 g
- Calories 178 calories
Melt butter, then saute the garlic, onion, and leeks.Add in the potatoes, vegetable stock and let simmer with the lid on, until the potatoes are soft.Add in the cream, then stir in the Gruyère cheese until it starts to melt.If you like, use a stick blender to puree the leek and potato pieces, so it’s smooth and creamy (making it less stew, more soup).Spoon into bowls and top with a sprinkle of tarragon.
