Swiss Potato Soup Recipe

4.5 4 6
Swiss Potato Soup Recipe
Swiss Potato Soup Recipe photo by Taste of Home
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Swiss Potato Soup Recipe

Read Reviews
4.5 4 6
Publisher Photo
You have a few options when it comes to fixing this soup—it can also be made in the microwave or started in a slow cooker in the morning. —Krista Musser, Orrville, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 5 bacon strips, diced
  • 1 medium onion, chopped
  • 2 cups water
  • 4 medium potatoes, peeled and cubed
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded Swiss cheese

Directions

In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.
Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender.
Combine flour and milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 4 servings.
Originally published as Swiss Potato Soup in Country Woman September/October 2003, p39

Nutritional Facts

1 cup: 455 calories, 17g fat (9g saturated fat), 46mg cholesterol, 1218mg sodium, 57g carbohydrate (12g sugars, 4g fiber), 21g protein.

  • 5 bacon strips, diced
  • 1 medium onion, chopped
  • 2 cups water
  • 4 medium potatoes, peeled and cubed
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded Swiss cheese
  1. In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.
  2. Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender.
  3. Combine flour and milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 4 servings.
Originally published as Swiss Potato Soup in Country Woman September/October 2003, p39

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Reviews forSwiss Potato Soup

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december7 User ID: 3682228 257402
Reviewed Nov. 28, 2016

"Oh. My. This is sooooo good. I had Swiss cheese in the fridge but when I went to get it to make this soup, it was gone so I used sharp cheddar and it was still so good. This will be made over and over again. Thanks for sharing the recipe."

MY REVIEW
TOHccrocker User ID: 1712991 49304
Reviewed Sep. 16, 2012

"this is one of the best soups i have every had."

MY REVIEW
ahmom User ID: 3426126 49301
Reviewed Jan. 31, 2012

"very good"

MY REVIEW
914934 User ID: 728035 136560
Reviewed Nov. 20, 2010

"Loved it!"

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