Bernese Potato Soup
Bernese Potato Soup recipe
Yield
8 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 1 | medium |
onions
chopped |
|
| 1 | small |
carrots
chopped |
|
| 1 | each |
celery stalks
with leaves, chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1.3 | ml |
white pepper
|
|
| 1.3 | ml |
marjoram
dried |
*
|
| 1 | pinch |
nutmeg
ground |
*
|
| 680.4 | g |
potatoes
smooth-skinned, peeled, diced |
|
| 828 | ml |
chicken broth
|
|
| 237 | ml |
milk
|
|
| 113.4 | g |
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.
