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
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.
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
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.
CHEF JOHN'S HAM AND POTATO SOUP
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
- Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
- Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
- With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 42.3 g, Cholesterol 74.7 mg, Fat 24.9 g, Fiber 4.1 g, Protein 15.8 g, SaturatedFat 12.7 g, Sodium 863.6 mg, Sugar 2.2 g
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
POTATO AND SAUERKRAUT SOUP WITH KIELBASA
To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
- Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
- Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
- Divide the soup among bowls. Top with the chopped celery leaves and dill.
Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams
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
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.
HAM 'N' SWISS SOUP
Chock-full of ham and broccoli, this flavorful soup is sure to warm spirits on a cool day. Add buttermilk biscuits and a simple spinach salad topped with bottled Italian dressing. Or, bake up golden corn bread muffins and open a can of fruit cocktail to complete this memorable meal.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter; stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme; heat through. Stir in the cheese until melted.
Nutrition Facts : Calories 595 calories, Fat 48g fat (28g saturated fat), Cholesterol 179mg cholesterol, Sodium 1681mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.
SWISS POTATO SOUP
When I made this I added quite a bit more bacon and cheese. I also used half-and-half instead of milk. Good stuff. Recipe courtesy of Taste of Home 2008 Annual Recipes.
Provided by AmyZoe
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, cook bacon until crisp and remove to paper towels with a slotted spoon. Drain, reserving a tablespoon of drippings.
- Saute the onion in the bacon drippings until tender.
- Add the water, potatoes, salt, and pepper. Bring to a boil. Reduce the heat and simmer uncovered for 12 minutes or until the potatoes are tender.
- Combine flour and milk until smooth and gradually stir into potato mixture.
- Bring to a boil and cook and stir 2 minutes or until thickened and bubbly.
- Remove from the heat and stir in cheese until melted.
- Garnish with bacon.
Nutrition Facts : Calories 439.6, Fat 16.8, SaturatedFat 9.2, Cholesterol 48.7, Sodium 1084.6, Carbohydrate 55, Fiber 5.5, Sugar 3.2, Protein 18.1
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