POTATO SOUP WITH SWISS CHEESE
I love soup, I could eat it everyday if I could, so I am always looking for a good one. I found this recipe in an old, magazine. They where from 1957. My mom collected them because they had art work in them. I liked them for the recipes I use to read them all the time when I was really young, She would get upset if anything...
Provided by Debra Taylor
Categories Cream Soups
Time 50m
Number Of Ingredients 13
Steps:
- 1. Boil and mash potatoes, and mix in the butter, salt and cream.
- 2. Crisp the bacon and finely crumble it.
- 3. Cook the onion in the bacon fat till tender but not dark
- 4. Add to mashed potatoes along with parsley, cayenne, mustard, nutmeg and Worcestershire.
- 5. Add enough top milk or light cream to give the consistency of cream soup
- 6. Sprinkle crumbled bacon and grated cheese over the top and brown lightly in the oven. Serve piping hot.
THE CHALET'S SWISS CHEESE SOUP
Rich and creamy and just right for autumns blustery days.Source: Unknown
Provided by Lynnda Cloutier
Categories Cream Soups
Number Of Ingredients 15
Steps:
- 1. Mix 2 Tbsp. butter and 2 Tbsp. flour in small pan and cook over medium heat til smooth and thick; don't brown. Set aside.
- 2. Saute onion in 1 Tbsp. butter in large pan over medium high heat til golden brown, stirring constantly. Add water, chicken base and white pepper and mix well. Bring mixture to a boil over high heat, stirring constantly. Reduce heat.
- 3. Mix egg yolk and 1/2 cup flour in medium bowl and whisk til blended. Add milk gradually, whisking constantly til smooth. Whisk the milk mixture into the chicken base mixture and bring to a boil, stirring constantly. Reduce heat
- 4. Add the cheeses and cook til melted, stirring to mix well. Whisk in butter and flour mixture. Cook til thickened to desired consistency, whisking constantly. Add salt and additional pepper if desired. Stir in parsley and seasoning sauce to serve. Serves 6
SWISS POTATO SOUP
You have a few options when it comes to fixing this soup-it can also be made in the microwave or started in a slow cooker in the morning. -Krista Musser, Orrville, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1 quart).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings. , Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 12 minutes., Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Nutrition Facts : Calories 455 calories, Fat 17g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 1218mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
SOUP DE CHALET
This is an original recipe from the Swiss region of Fribourg.
Provided by Marion Wilting
Categories Other Soups
Time 55m
Number Of Ingredients 12
Steps:
- 1. Heat butter in a pot, add leek, carrot, spinach and onion, saute for some minutes until onions are translucent, then add bouillon and bring to a boil.
- 2. Add milk, bring to a boil again, add salt and pepper to taste.
- 3. Let cook for 20-30 minutes, then add potatoes and continue cooking until potatoes are done. Meanwhile, grate gruyère cheese.
- 4. When potatoes are soft, add cheese and let melt on slow, then add half and half - don't boil! Just heat through, taste test and serve immediately
SWISS POTATO AND CHEESE SOUP
Make and share this Swiss Potato and Cheese Soup recipe from Food.com.
Provided by EveryoneLovesaSprin
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender.
- In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown.
- Add to simmering soup.
- Stir until soup bubbles and thickens.
- Season to tase with salt and pepper.
- Spoon into bowls and sprinkle with cheese and parsley.
POTATO CHEESE SOUP
A rich potato soup. It'll warm you up on a cold winter day!
Provided by Marilyn Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
- In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
- Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g
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