Swiss Potato Soup
Warm up with a bowl of Swiss Potato Soup, a rich and creamy comfort food that combines hearty Yukon Gold or Russet potatoes with savory Gruyère cheese for a flavor-packed experience. This easy-to-make soup begins with a base of buttery sautéed onions and garlic, enhanced by the earthy aroma of fresh thyme and a hint of bay leaf. The potatoes are simmered to tender perfection in chicken or vegetable stock, then blended into a velvety texture that’s elevated by the luxurious addition of heavy cream and melted Gruyère. Perfect for cozy evenings or an elegant appetizer, this soup is finished with a sprinkle of fresh chives for a burst of color and taste. With just 45 minutes from start to finish, this Swiss-inspired potato soup is a satisfying option for busy weeknights or special occasions.
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Recipe Information
Ingredients
- 4 medium Potatoes (Yukon Gold or Russet)
- 1 large Onion
- 3 cloves Garlic cloves
- 3 tablespoons Butter
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 cup Gruyère cheese (shredded)
- 1 teaspoon Fresh thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives (optional, for garnish)
Instructions
Peel and dice the potatoes into small, evenly sized cubes. Set aside.
Peel and finely chop the onion and garlic cloves.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes until softened and translucent.
Add the diced potatoes to the pot and stir to combine with the onion and garlic mixture.
Pour in the chicken or vegetable stock, ensuring the potatoes are fully submerged. Add the fresh thyme and bay leaf to the pot.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes are fork-tender.
Discard the bay leaf, then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
Stir in the heavy cream and shredded Gruyère cheese, and let the soup simmer gently for 5 minutes to allow the cheese to melt and the flavors to meld.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls, garnish with chopped chives if desired, and serve hot.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 6948 mg | 302% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.9 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1333 mg | 103% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3178 mg | 68% | |
*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.
