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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Potato chunks, Swiss cheese and onions fill this creamy soup that's a comfort on crisp autumn afternoons. Pamela Reiling-Kemp from Roselle, Illinois shares her mother's recipe. âFor variety, I sometimes add chopped celery and a dash of green hot sauce.â Ingredients:
1/2 pound small unpeeled red potatoes, cut into chunks |
1/2 pound medium russet potatoes, peeled and cut into chunks |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 cup water |
1/4 cup chopped onion |
2 teaspoons canola oil |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 cup 2% milk |
2 tablespoons evaporated milk |
3 tablespoons cream cheese, cubed |
1 tablespoon minced fresh parsley |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1/3 cup shredded swiss cheese |
Directions:
1. Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes.
2. In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese. Yield: about 3 cups.
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