Tag Archives: Leeks

Creamy Potato Soup

13 Dec

2 cups thinly sliced onions or leeks

1 tablespoon olive oil

2 cups milk

3 tablespoons all-purpose flour

1 lb. Yukon Gold potatoes, peeled and sliced

4 cups reduced-sodium chicken broth

8 oz. Swiss-style cheese such as Gruyere or baby Swiss, shredded

Fresh snipped herbs

2 oz baby Swiss cheese, thinly sliced

1. In a 4-quart Dutch oven cook onions in hot oil over medium heat for 5-10 minutes or until tender.  Whisk together milk and flour; add to onions.  Cook and stir 5 minutes.

2. Add potatoes and chicken broth.  Bring to boiling; reduce heat.  Cover and cook for 20 minutes or until potatoes are tender.  Remove from heat; cool slightly.

3. Puree soup, half at a time, in blender.  Return to Dutch oven; add shredded cheese.  Cook and stir over medium heat just until cheese is melted.  Season to taste with salt and pepper.  Sprinkle with fresh herbs; garnish with sliced cheese.  Serve at once.

Yield: 8 (1-cup) servings

Better Homes and Gardens, December 2009

I made this soup during the devastating Bears-Patriots game and didn’t miss a single play.  If you cut the veggies and shred the cheese ahead of time, you could easily whip this up for a get-together without missing a thing.  I love the subtle flavors of a good potato soup recipe.  This one is both light and hearty at the same time and makes a great snack, appetizer or meal.  I used organic vegetable broth instead of the chicken broth, onions instead of leeks (because I had so many in the house) and Trader Joe’s Gruyère.  I also used green onions as my fresh snipped herb.  And, of course, I used my trusty immersion blender rather than a blender.  So much easier!