SWISS CHEESE POTATO SOUP RECIPES

Name: Swiss Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings (1 quart).
Ingredients: 5 bacon strips, diced; 1 medium onion, chopped; 2 cups water; 4 medium potatoes, peeled and cubed; 1-1/2 teaspoons salt; 1/8 teaspoon pepper; 1/3 cup all-purpose flour; 2 cups 2% milk; 1 cup shredded Swiss cheese

SWISS POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Swiss Potato Soup Recipe: How to Make It - Taste of Home image

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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings (1 quart).

Number Of Ingredients 9

Ingredients

5 bacon strips, diced
1 medium onion, chopped
2 cups water
4 medium potatoes, peeled and cubed
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese

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, FatContent 17g fat (9g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 1218mg sodium, CarbohydrateContent 57g carbohydrate (12g sugars, FiberContent 4g fiber), ProteinContent 21g protein.

POTATO CHEESE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Potato Cheese Soup Recipe: How to Make It - Taste of Home image

My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. —Carol Smith, New Berlin, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

Ingredients

3 medium potatoes (about 1 pound), peeled and quartered
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups whole milk
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup shredded Swiss cheese

Steps:

In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

Nutrition Facts : Calories 291 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 565mg sodium, CarbohydrateContent 29g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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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
From tasteofhome.com
Reviews 4.9
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Calories 455 calories per serving

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.

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My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. —Carol Smith, New Berlin, Wisconsin
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In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

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