Melt the butter in a heavy soup pot over low heat. Add the onions and increase the heat to medium. Cook stirring occasionally, until translucent, 10 minutes. Let the onions brown slightly for a more pronounced flavor.
Add the potatoes, water and bay leaf. Bring to a boil and reduce the heat. Simmer, covered, until the potatoes are soft, 20 to 25 minutes.
Discard the bay leaf and let the soup cool slightly. Press the soup through a food mill or purée in batches in a blender or food processor until smooth.
Return the purée to the pot and gradually stir in the milk. Season with salt, pepper and nutmeg.
Reheat the soup gently before serving. Do not let it boil. Serve hot, in warmed soup plates. If desired, sprinkle with chives and float croutons in each soup plate. Place the grated cheese in a bowl and pass at the table.
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|Serving Size: 1 Serving (503g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 123 (40%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 39.2mg||12 %|
|Sodium 108.3mg||4 %|
|Potassium 831.3mg||22 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 32.5g|
|Protein 9.8g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 306
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