Creamy Cabbage Soup with Gruyere

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 russet potato, peeled and grated
• 3/4 pound cabbage (about 1/2 medium head), cored and shredded
• Salt to taste
• 5 cups water, chicken stock or vegetable stock
• 1 Parmesan rind
• Freshly ground pepper to taste
• 2 cups low-fat milk
• 1 cup grated Gruyere cheese
• 6 1/2-inch thick slices of French or country bread, toasted and cut into small squares
• Minced fresh chives

1. Heat the oil over medium heat in a large, heavy soup pot.
2. Add the onion and cook, stirring, until tender, about 5 minutes.
3. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt.
4. Stir together for a minute, taking care that the potatoes dont stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste.
5. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
6. Add the milk to the soup.
7. Stir to combine well and heat through without boiling.
8. A handful at a time, stir the Gruyere into the soup and continue to stir until the cheese has melted.
9. Taste and adjust seasonings.
10. Remove the Parmesan rind.
11. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.

extra virgin olive oil, onion, russet potato, cabbage, salt, water, parmesan rind, freshly ground pepper, lowfat milk, gruyere cheese, country bread, fresh chives

Taken from cooking.nytimes.com/recipes/1016512 (may not work)