This creamy Swiss cheese and potato soup is good all-year-round.

All-Season Swiss Potato Soup

1 cup chopped onion
3 large potatoes, cubed
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken stock or water
2 cups milk or light cream
2 cups (8 ounces) shredded Wisconsin Swiss cheese
2 tablespoons parsley, freshly chopped

1. In large saucepan, sauté onion and potatoes in butter for 5 minutes.
2. Stir in flour, salt, mustard, pepper gradually add the stock. Heat to boiling. Cover and simmer until potatoes are tender.
3. Stir in milk and heat just until boiling, then reduce heat.
4. Gradually add cheese until thoroughly melted. Garnish with parsley.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.