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.
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.
SWISS POTATO SOUP
Another delicious potato soup with a swiss cheese topping!
Provided by Lynette !
Categories Other Soups
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Combine the first 5 ingredients in a large Dutch oven. Finely chop the white portion of the three green onions; reserve the tops for another use. Add to the potato mixture. Bring to a boil over medium heat; reduce heat, and simmer for 25 minutes or until the potato is tender. Remove from heat; mash the potato mixture.
- 2. Melt butter in a large sauce pan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
- 3. Add the white sauce to the potato mixture; cook over low heat until thoroughly heated. Stir in 2 chopped green onions, parsley, and pepper; cover and let stand 5 minutes.
- 4. Ladle into individual soup bowls. Sprinkle each serving evenly with shredded cheese.
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
POTATO CHEESE SOUP
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
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
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, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 565mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
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 SOUP WITH SWISS CHEESE
Provided by Eloise Davison
Categories Soup/Stew Milk/Cream Onion Potato Appetizer Quick & Easy Bacon Winter Swiss Cheese House & Garden Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 11
Steps:
- Boil and mash potatoes, and mix in the butter, salt and cream. Crisp the bacon and finely crumble it. Cook the onion in the bacon fat till tender but not dark. Add to mashed potatoes along with parsley, cayenne, mustard, nutmeg and Worcestershire. Add enough top milk or light cream to give the consistency of cream soup. Sprinkle crumbled bacon and grated cheese over the top and brown lightly in the oven. Serve piping hot.
MAKEOVER POTATO CHEESE SOUP
This makeover recipe has about 40% fewer calories, two-thirds less fat, less than half the saturated fat, about half the cholesterol and a third less sodium of the original. Yet its comforting taste and creamy consistency will surely please the soup lovers in your family!-Bethany Thayer, Troutville, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender. Stir in celery and red pepper; simmer for 10 minutes or until tender. Reduce heat to low. stir in process cheese and mayonnaise until blended. add cheddar and Swiss cheeses; stir until melted. Stir in the potato flakes and pepper. Remove from the heat; let stand for 15 minutes.
Nutrition Facts : Calories 195 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 520mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
CREAMY SLOW COOKER POTATO CHEESE SOUP
Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.
Provided by KATHYB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 5h30m
Yield 18
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
- Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
- Cover, and cook 5 hours on High, or 8 hours on Low.
- Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 26.6 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 320.3 mg, Sugar 2.4 g
SWISS, HAM, POTATO SOUP
One of my most requested "soup of the day" recipes from when I was in the food business. Swiss cheese gives this soup the most delectable flavor.
Provided by Susie in Texas
Categories Ham
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook diced potatoes in saucepan with just enough water to cover.
- When tender, drain the liquid from the potatoes and save.
- Set both aside while making roux.
- In large saucepan, melt margarine.
- Saute the chopped green onions until tender.
- Remove onion from pan and set aside.
- Add flour to melted margarine and stir until incorporated.
- Cook over medium heat until the roux begins to just turn a golden color.
- Using a whisk, stir in 2 cups of milk and 1 cup of the saved potato liquid.
- Whisk until smooth and no lumps are seen.
- Bring just to a boil or until the soup thickens.
- Add the diced ham, cooked onion and the Swiss cheese. Also, add back in the cooked potatoes.
- Stir until cheese is melted.
- Add salt& pepper to your preference.
- I usually add 1 teaspoons.
- salt and 1/2 teaspoons.
- pepper.
- Stir well.
- If soup is too thick, you may add the final cup of milk.
- My bunch likes it thick.
HOMEMADE CHEESY POTATO SOUP
It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
SWISS CHEESE POTATOES
You'll find a dish like this in German-Swiss restaurants, but it's super simple to pull together at home. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook until vegetables are tender, 10-15 minutes. Drain; transfer to a large bowl., Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat until cheese is lightly browned, 5-8 minutes.
Nutrition Facts : Calories 235 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 368mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
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