Potato Soup Recipe; Cream of Potato Soup or Swiss Potato Soup

My favorite potato soup recipe is flavored with other vegetables.Potatoes are a favorite vegetable in many parts of the world. Most of these potato growing countries use them in delicious stews and in hearty soups.

CREAM OF POTATO SOUP

• 3 Tablespoons butter


• ½ Cup chopped onion


• ¼ Cup finely chopped celery


• 2 Tablespoons minced parsley


• 3 Tablespoons chopped chives


• 2 ½ Cups diced potatoes


• ½ Cup water


• 4 Cups cream


• Salt/ pepper


• Paprika

Melt butter in a heavy cooking pan. Add the onion, celery, parsley and chives. Cook on medium for 5 minutes. Add the potatoes and water. Cover with a lid and simmer until the potatoes are very tender. With a pastry cutter or masher, break the potatoes into very small pieces. Add the cream and stir. Heat just to boiling point (do not cover). Salt and pepper to taste. To serve top with paprika and grated cheese.

POTATO CHEESE SOUP

• 8 Potatoes peeled and diced


• 2 Sliced carrots


• 1 Stalk chopped celery


• 1 Medium chopped onion


• 8 Ounces cream cheese


• ¼ Cup softened butter


• 1 Can (10 ½ ounces) cream of chicken soup (not diluted)


• 2 Cups milk


• ½ Teaspoon salt


• ¼ Teaspoon pepper


• 4 Strips bacon, crisp and crumbled

In a large kettle cook potatoes, carrots, celery and onion covered with water until tender.

In a mixing bowl blend well the cream cheese, butter and soup; add milk seasonings and bacon.

Combine the cheese mixture with the hot vegetables and heat thoroughly; serve immediately.

SWISS POTATO SOUP

The following potato soup is a Swiss version where they also grow a lot of potatoes.

• 12 Slices bacon chopped


• 1 Medium chopped onion


• 2 Chopped leeks


• 1 Pound chopped cabbage


• 4 Large potatoes peeled and chopped


• 6 Cups chicken broth


• 2 Cups grated Gruyere cheese


• 1 Cup half and half


• 1 Tablespoon dill weed


• ½ Teaspoon salt


• ¼ Teaspoon pepper

Sauté bacon in large Dutch oven for 3 minutes; add onions, leeks and cabbage and cook 5 minutes longer.

Add potatoes and chicken broth and bring to a boil; lower heat and simmer uncovered for 40 minutes.

Pour a little of the mixture at a time into a blender and blend until smooth.

When all has been blended pour back into Dutch oven; add cheese and heat until cheese has melted. DO NOT BOIL.

Add cream, salt, pepper and dill weed before serving.

More delicious soup recipes are below.

• Bean soup recipes


• Potato soup


• Broccoli soup recipe


• Chicken soup recipes


• Carrot soup recipe

Return to How to Make Soup from Potato Soup Recipe
Return to Home Page from Potato Soup Recipe