Chunky Veggie Soup with Gruyere Cheese Toast

In a large stock pot over medium heat, add the oil. When oil is hot, whisk in the flour and whisk for a minute or two. Then whisk in the stock until combined.

Add the onion, potatoes, carrots and seasoning. Bring to a boil, cover and reduce the heat. Simmer on medium-low heat for approximately 30 minutes or until the vegetables are fork tender.

With a slotted spoon, scoop out about half the vegetables and set them aside. Using a regular or stick blender, puree the remainder of the soup. If you’re using a regular blender, work in small batches so that the hot liquid doesn’t ooze out of the machine. Return the vegetables back to the soup pot, add the milk, chives and any additional needed seasoning. Heat until warmed (don’t let it boil) then keep warm until ready to serve.

Butter slices of your favorite bread and top each with an ounce (or as desired) of freshly grated Gruyere cheese. Place on a baking sheet and bake in a 400 F oven for about 20 minutes or until the cheese has melted and the bread is light golden brown. Serve with the hot soup.