Soup Recipes

Ingredients

* 2 cups thinly sliced onions or leeks
* 1 Tbs. olive oil
* 2 cups milk
* 3 Tbs all purpose flour
* 1 lb. Yukon Gold potatoes, peeled and sliced
* 4 cups chicken broth
* 8 oz. Swiss cheese, shredded
* Snipped fresh herbs
* 2 oz. baby Swiss cheese, thinly sliced (optional)

Directions

1. In 4 quart Dutch oven cook onions in hot oil over medium heat for 5 to 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 fresh herbs; garnish with sliced cheese. Serve at once. Makes 8 (1 cup) servings.

Tags: potato soup recipe, Swiss cheese, cream soup recipe, soup recipes