SWISS POTATO SOUP
Another delicious potato soup with a swiss cheese topping!
Provided by Lynette !
Categories Other Soups
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Combine the first 5 ingredients in a large Dutch oven. 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.
- 2. Melt butter in a large sauce pan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
- 3. Add the white sauce to the potato mixture; cook over low heat until thoroughly heated. Stir in 2 chopped green onions, parsley, and pepper; cover and let stand 5 minutes.
- 4. Ladle into individual soup bowls. Sprinkle each serving evenly with shredded cheese.
SWEET POTATO SOUP
A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!
Provided by K Laruffa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
- Place vegetables and liquid into a food processor. Puree.
- Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.9 g, Fiber 5.1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 1281.9 mg, Sugar 9.5 g
SWISS CHARD AND POTATO SOUP
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place bacon in a heavy 4-quart saucepan. Add 1/3 cup water, and cook over medium heat until water evaporates. Add 2 tablespoons oil. Sauté until lightly browned. Drain, leaving 2 tablespoons fat in pan.
- Add onion and garlic to oil in pan and sauté over low heat until soft and barely golden. Add potatoes and 8 cups water. Bring to a boil, season with salt, and cook until potatoes are soft, about 15 minutes.
- If using the eggs, poach them, drain, trim any ragged edges, and set aside.
- Remove potatoes with a slotted spoon to a large mixing bowl, and roughly mash them with a fork or a potato masher. Return potatoes to liquid in pot, and stir to dissolve them.
- Add chickpeas, reserved bacon, chard leaves and 2 tablespoons olive oil. Bring to a simmer, and cook about 5 minutes, until leaves wilt. Season with salt and pepper. Transfer to warm soup plates. If using the eggs, add one to each plate. Top with chopped cilantro and a drizzle of the remaining olive oil.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 20 grams, Carbohydrate 40 grams, Fat 29 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
SWISS POTATO SOUP
Make and share this Swiss Potato Soup recipe from Food.com.
Provided by ElaineAnn
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp in Dutch oven. Remove bacon. Drain on paper towels.
- Add onions and sauté 10 minutes or until tender.
- Add potatoes, carrot and chicken broth. Heat to boiling; reduce heat.
- Simmer, covered, about 15 minutes, or until potatoes are tender. Remove from heat.
- I lightly blend with a stick blender to leave some chunks.
- Stir in sour cream. Taste and adjust seasonings, if needed.
- Serve garnished with bacon.
Nutrition Facts : Calories 294.9, Fat 9.6, SaturatedFat 4.6, Cholesterol 19, Sodium 140, Carbohydrate 45.5, Fiber 6, Sugar 5.3, Protein 9.4
SWISS POTATO AND CHEESE SOUP
Make and share this Swiss Potato and Cheese Soup recipe from Food.com.
Provided by EveryoneLovesaSprin
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender.
- In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown.
- 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.
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