Swiss Potato Soup Recipes

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SWISS POTATO SOUP

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1 quart).

Number Of Ingredients 9



Swiss Potato Soup image

Steps:

  • 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, until potatoes are tender, about 12 minutes., Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Nutrition Facts : Calories 455 calories, Fat 17g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 1218mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 4g fiber), Protein 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 shredded Swiss cheese

POTATO CHEESE SOUP

A rich potato soup. It'll warm you up on a cold winter day!

Provided by Marilyn Johnson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 12



Potato Cheese Soup image

Steps:

  • In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
  • In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
  • Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g

4 potatoes, peeled and quartered
1 small carrot, finely chopped
½ stalk celery, finely chopped
1 small onion, minced
1 ½ cups vegetable broth
1 teaspoon salt
2 ½ cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 cup shredded Swiss cheese

SWISS, HAM, POTATO SOUP

One of my most requested "soup of the day" recipes from when I was in the food business. Swiss cheese gives this soup the most delectable flavor.

Provided by Susie in Texas

Categories     Ham

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Swiss, Ham, Potato Soup image

Steps:

  • Cook diced potatoes in saucepan with just enough water to cover.
  • When tender, drain the liquid from the potatoes and save.
  • Set both aside while making roux.
  • In large saucepan, melt margarine.
  • Saute the chopped green onions until tender.
  • Remove onion from pan and set aside.
  • Add flour to melted margarine and stir until incorporated.
  • Cook over medium heat until the roux begins to just turn a golden color.
  • Using a whisk, stir in 2 cups of milk and 1 cup of the saved potato liquid.
  • Whisk until smooth and no lumps are seen.
  • Bring just to a boil or until the soup thickens.
  • Add the diced ham, cooked onion and the Swiss cheese. Also, add back in the cooked potatoes.
  • Stir until cheese is melted.
  • Add salt& pepper to your preference.
  • I usually add 1 teaspoons.
  • salt and 1/2 teaspoons.
  • pepper.
  • Stir well.
  • If soup is too thick, you may add the final cup of milk.
  • My bunch likes it thick.

2 medium potatoes, peeled & diced
1/2 cup margarine
1/2 cup flour
2 green onions, chopped
2 -3 cups milk
4 slices swiss cheese
2 cups cooked ham, diced
salt and black pepper

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



Swiss Potato Soup image

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

6 thick slices bacon, cut in 1/2-inch pieces
1 bunch green onion, finely chopped
2 cups onions, finely chopped
8 -10 potatoes, cubed
1 carrot, grated
5 cups low sodium chicken broth
1 cup sour cream

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



Swiss Chard And Potato Soup image

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

1/2 pound slab bacon, diced
1/3 cup extra virgin olive oil
1 large onion, diced
4 cloves garlic, crushed
1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
Salt
6 eggs, optional
1 3/4 cups cooked chickpeas or 1 can, drained
5 cups, packed, very finely shredded Swiss chard leaves (about 1 bunch)
Freshly ground black pepper
2 tablespoons chopped cilantro leaves

SWISS POTATO SOUP

Categories     Potato     Soup/Stew     Fall     Winter     Appetizer

Number Of Ingredients 9



Swiss Potato Soup image

Steps:

  • 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, until potatoes are tender, about 12 minutes.
  • 3. Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

5 strips bacon strips, diced
1 medium onion
2 cups water or chicken broth
4 Medium potato, peeled and cubed
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup flour
2 cups 2% milk
1 cup shredded Swiss Cheese

POTATO SOUP WITH SWISS CHEESE

Provided by Eloise Davison

Categories     Soup/Stew     Milk/Cream     Onion     Potato     Appetizer     Quick & Easy     Bacon     Winter     Swiss Cheese     House & Garden     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 11



Potato Soup with Swiss Cheese image

Steps:

  • Boil and mash potatoes, and mix in the butter, salt and cream. Crisp the bacon and finely crumble it. Cook the onion in the bacon fat till tender but not dark. Add to mashed potatoes along with parsley, cayenne, mustard, nutmeg and Worcestershire. Add enough top milk or light cream to give the consistency of cream soup. Sprinkle crumbled bacon and grated cheese over the top and brown lightly in the oven. Serve piping hot.

10-12 firm potatoes
Butter
Salt
Cream
3 slices bacon
1 large white onion, diced
1 tablespoon chopped parsley
Dash each of nutmeg, cayenne pepper, mustard
1 teaspoon Worcestershire sauce
Top milk or light cream
Swiss cheese, grated

SWISS POTATOES

"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them," Nora Ephron wrote in her novel "Heartburn." To that end, she offered up this recipe for Swiss potatoes, which is, as she noted, essentially a giant potato pancake, the flipping of which can - and should - be done as dramatically as possible. Make sure to dry the grated potatoes completely before frying them. This recipe serves two people, which is fortuitous because, as Ms. Ephron wrote, "Not just any potato will do when it comes to love."

Provided by Marialisa Calta

Categories     side dish

Time 30m

Yield 2 servings

Number Of Ingredients 4



Swiss Potatoes image

Steps:

  • Peel potatoes (after each is peeled, place it in a large bowl of cold water to cover to avoid discoloration). Dry potatoes and grate them in a food processor or with a hand grater.
  • Spread grated potatoes on sheets of paper towels. Cover with another layer of towels and pat until dry. Repeat until potatoes are completely dry.
  • Heat butter and oil in a nine-inch skillet over medium heat. Add potatoes and pat down with a spatula to form a pancake. Cook, uncovered, about 15 minutes, or until the bottom is brown. Slide one spatula underneath the pancake, place another on top and flip it. Add salt and cook five minutes more. Serve warm.

Nutrition Facts : @context http, Calories 937, UnsaturatedFat 13 grams, Carbohydrate 154 grams, Fat 31 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 986 milligrams, Sugar 5 grams, TransFat 1 gram

3 3/4 pounds russet potatoes
4 tablespoons butter
1 tablespoon vegetable oil
1 teaspoon coarse salt

SWISS POTATO PUFFS

Encourage guests to mingle by serving these cute little morsels. They're transportable, mess-free and easy to eat in a few bites. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 3 dozen.

Number Of Ingredients 7



Swiss Potato Puffs image

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil. Remove from the heat., Combine the flour and potato flakes; slowly stir into pan. Cook and stir over medium heat until a smooth ball forms. Remove from the heat. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 37 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 53mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

1-1/3 cups water
1/4 cup butter, cubed
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup mashed potato flakes
3 large eggs
1 cup shredded Gruyere or Swiss cheese

HEARTY SWISS POTATO CASSEROLE

A stick-to-your-ribs, baked, cheesy potato dish, reminiscent of potatoes au gratin.

Provided by Tara

Categories     Side Dish     Potato Side Dish Recipes

Time 1h16m

Yield 4

Number Of Ingredients 12



Hearty Swiss Potato Casserole image

Steps:

  • Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.
  • Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.
  • Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.

Nutrition Facts : Calories 419 calories, Carbohydrate 36.4 g, Cholesterol 71.4 mg, Fat 24 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 14.8 g, Sodium 241.9 mg, Sugar 1.8 g

¼ cup butter
¼ cup whole wheat flour
1 ⅔ cups water, divided
1 ½ teaspoons cornstarch
1 pinch salt and ground black pepper to taste
½ teaspoon ground thyme
½ teaspoon dried rosemary
¾ cup shredded Swiss cheese
¾ cup shredded Swiss Gruyere cheese
3 medium potatoes, peeled and thinly sliced
2 scallions, finely chopped
1 clove garlic, minced

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