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.
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
How to make cheddar cheese soup with potatoes?
Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender. Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth.
How do you make Swiss Ham and potato soup?
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.
How to make a cheesy potato casserole with Swiss cheese?
Drain the potatoes, chunk them up and add them to the pan with the veggies. Turn off the heat. Grate 1 ½ cups of high quality swiss cheese and add it to the pan. Add 2 T. fresh chopped parsley, 1 tsp. salt, ¼ tsp. smoked paprika, ½ tsp. dried dill, generous amount of cracked black pepper and 1 ½ cups of sour cream.
What's the best way to make potato soup?
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 Potato Soup Recipe: How to Make It
Step 1, Boil potatoes until tender. Step 2, Drain, reserving 1/2 cup water. Step 3, Peel and cube. Step 4, Saute onions in butter. Step 5, Combine potatoes, parsley, cheese, milk, salt and water.
How to Make Potato Soup with Swiss Cheese. Boil and mash potatoes, and mix in the butter, salt and cream. Crisp the bacon and finely crumble it. Add to mashed potatoes along with parsley, cayenne, mustard, nutmeg and Worcestershire.
A quick, classic potato soup recipe made with shredded hash brown potatoes, onion, celery and Swiss cheese for a creamy, comforting soup Minutes Prep Time: 30 Minutes Total Time: 30
1 cup (4 oz.) Shredded Swiss Cheese. In a saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon of drippings. Saute the onion in bacon drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce the heat and simmer, uncovered for 12 minutes or until potatoes are tender.
2 garlic cloves, minced. 4 cups cubed peeled Yukon gold potato (about 1 1/2 pounds) 1 cup cubed carrot (about 1/2 pound) 1 cup cubed yellow squash. 2 (15.75-ounce) cans fat-free, less-sodium chicken broth. 2 bay leaves. 1 cup hot cooked wild rice. 1 cup half-and-half. ½ cup (2 ounces) shredded Swiss cheese.
Creamy Potato Soup With Swiss Cheese Recipe
430 ml (1 3/4 cups / 170 g) Swiss cheese, grated 8 slices (75 g) pancetta, cooked until crisp, and crumbled. Directions. Cook the potatoes in boiling, salted water. Drain and put through a ricer. Set aside. In a saucepan, sauté the leek in olive oil until tender but not browned. Add the mashed potatoes and blend with a rubber spatula.
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. Melt butter in a large sauce pan over low heat; add flour, stirring until smooth.
Sauté the onion in the drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 12 minutes. Whisk flour and milk together until smooth. Gradually stir into the potato mixture. Bring to a boil and cook, stirring, until thickened and bubbly, about 2 minutes.
Swiss Potato Soup 18 · 30 minutes · 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
1 small onion, diced. 3 stalks celery, diced. 12 oz Polish Kielbasa sausage, sliced in thin rounds. 6 cups chicken broth. 2 lbs baby red potatoes, unpeeled and quartered. 1 cup heavy cream. 1/4 teaspoon Kosher salt. 1/4 teaspoon pepper. 8 ounces Swiss cheese, grated.
Swiss Potato Soup Recipe
pepper, salt, cheddar cheese, melted butter, shredded cheddar cheese and 10 more. Cheesy Potato Casserole Eating Well. corn flakes, canola oil cooking spray, red potatoes, salt, sharp cheddar cheese and 5 more. Cheesy Potato Casserole BuzzFeed. shredded cheddar cheese, chives, pepper, salt, olive oil, bacon and 2 more.
Home > Recipes > Potatoes > German Potato Cheese Soup. Printer-friendly version. GERMAN POTATO CHEESE SOUP : 6 med. potatoes 1 sm. can dehydrated vegetables 1/2 to 1 tsp. salt 1/2 stick butter 3 eggs 2 c. flour 2 to 3 c. milk 12 to 16 slices American cheese Cornstarch, if needed. Peel and cube potatoes. Cover with 1/2 inch water. Boil until soft.
Remove from heat. Stir in Philly Cheese Steak Warm Dip Mix. Garnish bowls of soup with cheese. Makes 6 servings. Serve with a green salad and breadsticks. Make Ahead & Freeze: Combine first 5 ingredients in a gallon freezer bag. Place potatoes in a quart freezer bag. Place cheese in a quart freezer bag.
All-Season Swiss Potato Soup. This creamy Swiss cheese and potato soup is good all-year-round. Recipe Ingredients: 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
Stir in garlic and cook just until fragrant, about 30 seconds. Add potatoes and chicken broth. Cover and simmer 8 minutes. Add broccoli and cook until softened, about 5–6 minutes. Remove 1 cup of broccoli and potatoes and slightly chop. Set aside. Using a hand blender, blend remaining soup in the pot until smooth.
Potato and Swiss Cheese Soup
I omit the cheese and milk. Instead i use the Cambell's Cheddar soup. I gives a much smoother taste than trying to get the cheese to melt in just right. Also adding a little cauliflower really adds a great element to the soup. and for a totally different recipe ive even boiled potato cubes and once cooked added to the broccoli soup.
Fresh parsley, to garnish. Melt the butter in a small soup pot over medium heat. Add the onions and ham. Cook, stirring occasionally until the onions are softened and the ham is lightly fried. Stir in the thyme, potatoes, and chicken stock. Bring to a boil, then cover and reduce heat to a simmer.
This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.
Preheat oven to 350°. Set aside ¼ cup of cheese, and 1/3 container of onions. In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, ¾ cup Swiss cheese, sour cream, two-thirds container French-fried onions, and pepper. Pour ingredients into a greased 9x13" glass baking dish. Bake for 30 minutes.
Gradually add mayonnaise to hot soup, whisking until smooth. Reduce heat to medium and add bacon, processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly. Let soup sit for 15 minutes before serving. Sprinkle bacon and cheese on top if desired.
Swiss Potato and Cheese Soup Recipe
For the toasted sesame buns: Set the oven to broil. Toss the sesame bun chunks on a sheet pan with the oil and a pinch of salt and pepper. Broil until golden brown, about 5 minutes.
When the cooking time is up, add the cream cheese to a blender, and scoop some broth and hot potatoes into the blender with the cream cheese, just enough to get the blender moving, cover and blend until smooth. Add the cream cheese mixture back into the rest of the soup in the slow cooker. Add the shredded cheese and stir until melted.
This Chicken Cordon Bleu Soup has a creamy base tinged with the flavor of rustic mustard. It also has chicken, ham, Swiss cheese, chicken broth, milk, flour, onion, parsley, and butter. Note: I used regular Swiss cheese the first time I made this soup, and it had a more distinct flavor than the baby Swiss I used.
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Ham and Asparagus Strata. Canned soup can make brunch easier, too. Cream of asparagus soup is combined with eggs, milk, and dijon mustard for a creamy, savory custard. It's combined with stuffing mix, ham, asparagus, and Swiss cheese, and bakes up firm enough to be sliced like a bread pudding. Recipe: Campbell's.
Soupe de Chalet (Swiss Cheese and Potato Soup)
This recipe was handed down to me by my mother. I was raised on a farm and these ingredients were readily available in our area. We have many potato farms nearby, and, of course, being "America's Dairyland," there's always plenty of cheese and milk for this great-tasting soup. —Darlene Alexander, Nekoosa, Wisconsin
This potato soup isn’t just your typical plain soup because of its unique twist of cheese liquefied on the creamy broth. The flavors blend together with a kind of exquisite aroma you can’t help but surrender your growling stomach.
4. In a small bowl, whisk sour cream with flour. Gradually dollop into soup, whisking each addition until blended. Stir in the shredded pickles. Cook over medium heat, stirring often, for 5 to 10 minutes or until bubbling and until slightly thickened. Stir in half of the dill and season to taste with salt and pepper.
Saute 10 minutes or until tender. Add cauliflower, sweet potato and white potato. stur well. Add chicken stock and water. Cover and simmer 30 minutes or until vegetables are tender. Mash vegetables. Add milk and stir well. For a creamy soup, use an immersion blender. Add cheese, cook over low heat 10 minutes.
Preheat oven to 350ºF. Pour melted butter in the bottom on a 9×13-inch baking dish. Place pork chops on top of the butter. Season with salt and pepper. Top each pork chop with 1-½ slices of cheese. Whisk together the cream of chicken soup and chicken broth. Pour over pork chops. Sprinkle with crushed croutons.
Potato Cheese Soup Recipe
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. Stir until cheese is melted. Add salt& pepper to your preference. I usually add 1 tsp. salt and 1/2 tsp. pepper. Stir well.
Deep fry the potato skins in the oil for about 3 minutes. Season with salt and pepper. Put the oven on broil. Place the potatoes on a parchment paper lined baking sheet. Place the onion soup in each one of the potato cups. Cover each potato with half of a slice of provolone, and ¼ of the Swiss cheese.
Stir in remaining 1/4 teaspoon salt, potato, and thyme. Remove from heat; cool. Step 3. Preheat oven to 375°. Step 4. Unwrap dough, and roll into a 14-inch circle on a floured surface. Place dough on a baking sheet lined with parchment paper. Spread chard mixture evenly over dough, leaving a 2-inch border.
Pour water over farro and place steamer rack on top. Place cauliflower florets and bowl with cranberries mixture on the steamer rack. Close and lock the lid.