All-Season Swiss Potato Soup
This creamy Swiss cheese and potato soup is good all-year-round.
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 ground black 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
- In large saucepan, sauté onion and potatoes in butter for 5 minutes.
- Stir in flour, salt, mustard, pepper gradually add the stock. Heat to boiling. Cover and simmer until potatoes are tender.
- Stir in milk and heat just until boiling, then reduce heat.
- Gradually add cheese until thoroughly melted. Garnish with parsley.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.