Bernese Potato Soup
Bernese Potato Soup, a cheese recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Bernese Potato Soup
Ingredients
- 1/4 c Butter or Margarine
- 1 md Onion, chopped
- 1 sm Carrot, chopped
- 1 Stalk Celery with Leaves,
- Chopped 1 Clove Garlic, minced
- 1/4 ts White Pepper
- 1/4 ts Dried Marjoram
- 1 pn Ground Nutmeg
- 1 1/2 lb Smooth-Skinned Potatoes,
- Peeled and diced 3 1/2 c Chicken Broth
- 1 c Milk
- 1/4 lb Swiss Cheese, shredded
- Salt
Method
- In 3-4 quart saucepan over medium heat, melt butter.
- Add onion, carrot, celery and garlic, and cook, stirring often, until soft but not browned.
- Mix in pepper, marjoram, nutmeg, potatoes and broth.
- Bring to a boil, cover, reduce heat slightly, and boil gently until potatoes are tender, 25-30 minutes.
- Puree soup, about half at a time, in blender or food processor until smooth.
- Return to cooking pan.
- Gradually blend in milk and reheat until steaming hot.
- DO not boil.
- Stir in cheese, about 1/4 cup at a time, until it is smoothly melted into soup.
- Taste, and add salt if needed.
- Serve immediately.
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