Swiss potato Cream: Date Added: 30 Oct 2010
Listed in: Soups

2 tsp. tablespoon butter
1 / 4 cup chopped onion
2 cups raw potatoes, peeled and diced
1 can chicken broth 10 oz (284 ml)
1 pinch ground marjoram
3 cups milk
2 tsp. tablespoons flour
1 tsp. chopped parsley
Salt and pepper
1 cup shredded Swiss cheese

In a large saucepan, melt butter over medium heat. Sauté onion until tender. Add potatoes, chicken broth and marjoram. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.

In a bowl, gradually stir milk into flour and stir until the mixture is smooth. Pour into the saucepan and mix well. Cook over medium heat, stirring constantly, until soup boils and thickens. Stir in parsley and salt and pepper to taste.

Serve the soup into bowls, garnish with Swiss cheese, stir and serve.

Makes 4 servings

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