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.
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