Swiss Potato And Cheese Soup Recipes

POTATO CHEESE SOUP

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.

SWISS POTATO SOUP

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.

SWISS CHEESE SOUP

Steps:

• Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
• In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
• Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

POTATO CHEESE SOUP

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.

POTATO AND SWISS CHEESE SOUP

Steps:

• Pour chicken broth into a pot, and put in sliced potatoes and onions. Cook on medium heat for about 20 minutes or until potatoes are tender. Add the remaining ingredients and simmer for approximately 20 minutes.

SWISS, HAM, POTATO SOUP

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.

POTATO SOUP WITH SWISS CHEESE

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.

SWISS POTATO SOUP

Steps:

• In a saucepan, cook bacon until crisp and remove to paper towels with a slotted spoon. Drain, reserving a tablespoon of drippings.
• Saute the onion in the bacon drippings until tender.
• Add the water, potatoes, salt, and pepper. Bring to a boil. Reduce the heat and simmer uncovered for 12 minutes or until the potatoes are tender.
• Combine flour and milk until smooth and gradually stir into potato mixture.
• Bring to a boil and cook and stir 2 minutes or until thickened and bubbly.
• Remove from the heat and stir in cheese until melted.
• Garnish with bacon.