chunky root vegetable soup with gruyère + herb croutons

olive oil

butter

chopped red onion

chopped leeks, white and light green part only

chopped carrots

chopped parsnips

garlic clove, sliced

chopped yukon gold potatoes, skin on

low-sodium chicken stock + more as needed

finely chopped parsley leaves

salt

freshly ground black pepper

olive oil

cubed country bread, about ½-inch thick

sage leaves, roughly chopped

rosemary leaves, roughly chopped

grated Gruyère cheese