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Creamy Potato Soup
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Creamy Potato Soup
Makes: 8 servings
Serving size: 1 cup
Prep: 25 mins Cook: 35 mins
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  • user reviews (6)
Creamy Potato Soup
Ingredients
  • 2
    cups thinly sliced onions or leeks
  • 1
    tablespoon olive oil
  • 2
    cups milk
  • 3
    tablespoons all-purpose flour
  • 1
    pound Yukon Gold potatoes, peeled and sliced
  • 4
    cups reduced-sodium chicken broth
  • 8
    ounces Swiss-style cheese such as Gruyere or baby Swiss, shredded
  • Snipped fresh herbs
  • 2
    ounces 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.

Nutrition Facts (Creamy Potato Soup)
  • Servings Per Recipe 8,
  • Calories 220,
  • Protein (gm) 13,
  • Carbohydrate (gm) 18,
  • Fat, total (gm) 11,
  • Cholesterol (mg) 31,
  • Saturated fat (gm) 6,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 6,
  • Vitamin A (IU) 340,
  • Vitamin C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 24,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 441,
  • Potassium (mg) 356,
  • Calcium (DV %) 313,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (6)
4219900116
bjpangalos1 wrote:

Swiss cheese in potato soup was a new idea to me. Comfort food. Doesn't make a huge quantity. Delicious leftover. Everyone at our table thought this soup was great. I did not change anything about the recipe and was very happy with the results. I made the day ahead up to the point of adding swiss cheese.

2/18/2011 06:49:35 PM Report Abuse
cjohns71 wrote:

This is one of my favorite recipes and my fiance loves it:) I always add more potatoes to thicken it and you can add anything on top for extra flavor. Much better than any other potato soup recipe I've found and not as fatty as most cream based soups.

2/5/2011 11:48:19 AM Report Abuse
jennylovering wrote:

Used a garlic cheddar instead of swiss, and a lot of salt and pepper. Chives and green onion garnish made a big difference. I think when you go from heavy cream to milk (which is definitely healthier) you have to go heavy on the herbs and spices. But it was a hit.

7/13/2010 07:58:14 PM Report Abuse
cameronpolek wrote:

I loved this soup! The flavor was good, the amount of cheese was just right. It didn't feel too thick and fatty like some cheesy potato soups do. I will make it again!

2/17/2010 12:11:18 PM Report Abuse
opq1 wrote:

I agree with the review below completely. We found it a tad bland though. I didn't use any fresh herbs as garnish and it really does need them. What? I'm not quite sure. I probably won't make this again but it is good.

1/14/2010 08:46:16 AM Report Abuse
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