Step 1

In a large pot, add olive oil and butter and let melt over medium heat. Add chopped onion and caramelize slightly for about 5 minutes. Or longer if you have time!

Step 2

Add the chopped potato and sliced garlic. Season with salt, pepper, and turmeric.

Step 3

Stir and let sautée for about 5 minutes. Deglaze with white wine and add your stock + water.

Step 4

Bring to a bubble, add in a bay leaf, then reduce to low and let simmer (partially covered) for about 20 minutes.

Step 5

Cube up your bread, hit with olive oil and salt and toast in the oven at 400 degrees for about 10 min (or until golden).

Step 6

Ladle soup into oven-safe bowls, top with croutons, grated cheese and under the broiler for a few minutes until cheese is melted and it’s a bit golden on top. Garnish with herbs.