Spicy Swiss Potato Soup

From _The Red Cat Cookbook_ by Jimmy Bradley and Andrew Friedman.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  tablespoons butter, divided
• 1  small shallot, finely chopped
• 1 1⁄2 lbs idaho potatoes, peeled and quartered (about 2 medium potatoes)
• 3  cups low sodium chicken broth
• 3  cups water
• 1 1⁄2 cups milk
• 1 1⁄2 cups heavy cream
•  salt, to taste
•  fresh ground black pepper, to taste
•  cayenne pepper, to taste
• 3⁄4 cup  grated gruyere cheese (about 6 ounces)
• 2  teaspoons hot paprika
• 2  scallions, white and green parts, finely sliced

Directions

1. Melt 2 tablespoons of butter in a heavy soup pot. Saute shallot in butter until translucent and soft, about 3 minutes. Add the potatoes, chicken broth and water. Bring to a boil, then reduce to a simmer. Cook 15 minutes or until potatoes are soft when poked with a knife-tip. Strain the liquid into a bowl and set aside.
2. Pass potatoes through a food mill or ricer. Return to soup pot with milk, cream and 1 1/2 cups of cooking liquor. Whisk gently until combined well, but do not overwork the potatoes. Season with salt, pepper and cayenne to taste, then add remaining 1 tablespoon of butter.
3. Divide Gruyere equally between four soup bowls. Ladle soup over cheese. Sprinkle with paprika and scallions to garnish.