- Cook Time
- Prep Time
- 3 tablespoons butter
- 4 bunches scallions, white and light-green parts only, thinly sliced
- 1 russet potato, peeled and cut into 1/2-inch cubes
- 3 cups vegetable stock
- 6 ounces sliced Gouda
- 6 slices country-style bread
- 1/3 Granny Smith apple, cored and thinly sliced
- 3 tablespoons olive oil
- 1 cup fresh spinach
In a large pot, melt 2 tbsp. butter over medium heat. Add the scallions and potato, season with salt and pepper and cook, stirring occasionally, until vegetables soften, about 5 minutes. Add the stock and 1 1/2 cups water; bring to a boil. Reduce the heat to medium and cook until the potatoes are tender, about 15 minutes.
Meanwhile, divide half the cheese among 3 slices of bread. Top with the sliced apple and the remaining cheese and bread. In a large skillet, melt the remaining 1 tbsp. butter with 1 tbsp. oil over medium heat. Add the sandwiches and cook until the bread is golden and the cheese melts, about 2 minutes per side. Cut each sandwich into 4 strips.
In a blender, working in batches if necessary, puree the soup with the spinach; season. Divide the soup among bowls; drizzle with the remaining 2 tbsp. oil. Serve each portion with 3 grilled-cheese segments.