Swiss Potato and Cheese Soup
Warm up your day with a bowl of Swiss Potato and Cheese Soup, a creamy, comforting dish that's perfect for chilly evenings or when you're craving something hearty yet elegant. Made with tender russet potatoes, velvety whole milk, and rich heavy cream, this soup achieves its signature luxurious texture with the addition of shredded Swiss cheese, which melts into a satisfyingly smooth finish. A hint of ground nutmeg adds a subtle, aromatic warmth, while sautéed onions and garlic build a flavorful base. Ideal as a standalone meal or a starter, this easy-to-make recipe takes under an hour to prepare and feeds up to six. Serve it hot, topped with a sprinkle of fresh parsley for a pop of color and freshness, and enjoy every spoonful of this cheesy delight. Perfect for cozy family dinners or entertaining guests, this potato and cheese soup is both indulgent and nourishing!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 0.5 cup heavy cream
- 2 cups shredded Swiss cheese
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced potatoes to the pot and stir to combine.
Pour in the chicken or vegetable broth and bring to a boil.
Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
Using an immersion blender or a standard blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier texture, leave some potato pieces intact.
Return the soup to the pot (if using a standard blender) and stir in the whole milk, heavy cream, shredded Swiss cheese, ground nutmeg, salt, and pepper.
Cook the soup over low heat, stirring frequently, until the cheese has melted and the soup is heated through, about 5-7 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 6549 mg | 285% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 36.8 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2823 mg | 217% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 5402 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
