A cozy, warming soup filled with autumnal spices that has a great mix of textures and sweet/savory flavor. Use whatever cheese you like! Gruyere is classic, but apples and cheddar are great friends, too. Same goes for some punchy, funky blue cheese … See the note at the bottom for slow cooker directions and a quick-fix method, too.
1. SLOW COOKER METHOD. You can make this in a slow cooker by putting all of the ingredients – through the beef stock – into the slow cooker and cooking on low for 6 to 8 hours or on high for 4. Taste for seasoning and add more stock, if needed. Ladle into bowls and proceed with the recipe as written.
2. QUICK-FIX METHOD. You can skip the two-hours of roasting, if you like, and just simmer the soup – with all 6 cups of stock – on the stovetop for about 30 minutes, with the lid barely cracked.