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!