This was a recipe I found by trial and error. The bacon and swiss cheese add a very complex addition to the potato soup.
Potato and Swiss Cheese Soup
Yield: 8 servings.
Potato and Swiss Cheese Soup
Swiss cheese makes for a very creamy and rich soup.
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Servings: 8
Calories: 607kcal
Ingredients
- 32 ounces chicken tock
- 2 pounds Yukon Gold potatoes sliced thin
- 1 yellow onion, sliced thin
- 1 quart heavy cream
- 1 cup shredded Swiss cheese
- 1/2 cup Parmesan cheese
- 1/4 cup real bacon bits
- 2 tablespoons sliced green onions
Instructions
- Pour chicken broth into a pot, and put in sliced potatoes and onions. Cook on medium heat for about 20 minutes or until potatoes are tender. Add the remaining ingredients and simmer for approximately 20 minutes.
Nutrition
Calories: 607kcal | Carbohydrates: 22g | Protein: 15g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 185mg | Sodium: 405mg | Potassium: 710mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1915IU | Vitamin C: 14.1mg | Calcium: 295mg | Iron: 4.1mg
robert
I am going to try this one out tonight for my parents. I expect I’ll substitute whole milk for the cream, to add fewer fat calories. One thing to remember on this recipe is that it seems to make approx. 8 servings, so plan accordingly. For instance, I am going to half the recipe, since I’m cooking for three.
admin
This is definately a favorite of mine, I came up with this recipe accidently, or rather when I was cleaning out the fridge. I like the cream for myself for two reasons, the taste, and then secondly if you are going to reheat, for me, I like the way cream reheats over regular milk. I hope you enjoy!
dee
has anyone tasted the seven element soup at the wild ginger in seattle, I have tried to get the recipe but to no avail. It is the best I have ever tasted. It has a chicken curry base.