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Bernese Potato Soup

 
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14

Bernese Potato Soup recipe

Yield

8

servings

Prep

10

min

Cook

25

min

Ready

35

min

Trans-fat Free, Good source of fiber
 

Ingredients

¼ cup butter
or margarine
1 medium onions
chopped
1 small carrots
chopped
1 each celery stalks
with leaves, chopped
1 each garlic cloves
minced
¼ teaspoon white pepper
*
¼ teaspoon marjoram
dried
*
1 pinch nutmeg
ground
*
1 ½ pounds potatoes
smooth-skinned, peeled, diced
3 ½ cups chicken broth
1 cup milk
¼ pound swiss cheese
1 x salt
to taste
*

Directions

In saucepan over medium heat, melt butter.

Add onion, carrot, celery and garlic, and cook, stirring often, until soft but not browned.

Mix in pepper, marjoram, nutmeg, potatoes and broth.

Bring to a boil, cover, reduce heat slightly, and boil gently until potatoes are tender, 25 to 30 minutes.

Purée soup, about half at a time, in blender or food processor until smooth.

Return to cooking pan. Gradually blend in milk and reheat until steaming hot.

Do not boil.

Stir in cheese, about ¼ cup at a time, until it is smoothly melted into soup.

Taste, and add salt if needed.

Serve immediately with crumbled bacon if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 48244% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 488mg 20%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 16%
Sugars g
Protein 37g
Vitamin A 57% Vitamin C 28%
Calcium 34% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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