Sauté the aromatics

• Melt the butter with the olive oil in a pot.
• Add the chopped onion and sauté until soft and translucent.

Add potato, garlic and spices

• Add the chopped potato and the sliced garlic.
• Season with salt, pepper and turmeric, then stir well.

Deglaze and simmer

• Deglaze with the white wine.
• Pour in the chicken stock and add the bay leaf.
• Bring to a bubble and let it simmer.

Toast the croutons

• Cube the sourdough bread.
• Toss with olive oil and salt.
• Toast in the oven until golden.

Assemble and broil

• Ladle the soup into ovenproof bowls and top with the toasted bread and grated cheese.
• Broil for a couple of minutes until the cheese is melted and golden.

Finish and serve

• Top with chopped parsley and serve.