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Creamy Potato Soup




Source of Recipe


Rhonda G


List of Ingredients




Creamy Potato Soup


2 cups thinly sliced onions or leeks

1 tablespoon olive oil
2 cups milk

3 tablespoons all-purpose flour
1 pound Yukon Gold potatoes, peeled and sliced
4 cups reduced-sodium chicken broth
8 ounces Swiss-style cheese such as Gruyere or baby Swiss, shredded
Snipped fresh herbs
2 ounces baby Swiss cheese, thinly sliced (optional)

Recipe




In 4-quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender.

Whisk together milk and flour; add to onions.

Cook and stir 5 minutes.

Add potatoes and chicken broth.

Bring to boiling; reduce heat.

Cover and cook for 20 minutes or until potatoes are tender.

Remove from heat; cool slightly.

Puree soup, half at a time, in blender.

Return to Dutch oven; add shredded cheese.

Cook and stir over medium heat just until cheese is melted.

Season to taste with salt and pepper.

Sprinkle fresh herbs; garnish with sliced cheese.

Serve at once.

Makes 8 (1 cup) servings.