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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. Carol Smith, New Berlin, Wisconsin Ingredients:
3 medium potatoes (about 1 pound), peeled and quartered |
1 small onion, finely chopped |
1 cup water |
1 teaspoon salt |
3 cups milk |
3 tablespoons butter, melted |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons minced fresh parsley |
1/8 teaspoon white pepper |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk.
2. Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted. Yield: 6 servings (1-1/2 quarts).
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