Spicy Swiss Potato Soup
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 tablespoons butter, divided
- 1 small shallot, finely chopped
- 1 1⁄2 lbs idaho potatoes, peeled and quartered (about 2 medium potatoes)
- 3 cups low sodium chicken broth
- 3 cups water
- 1 1⁄2 cups milk
- 1 1⁄2 cups heavy cream
- salt, to taste
- fresh ground black pepper, to taste
- cayenne pepper, to taste
- 3⁄4 cup grated gruyere cheese (about 6 ounces)
- 2 teaspoons hot paprika
- 2 scallions, white and green parts, finely sliced
directions
- Melt 2 tablespoons of butter in a heavy soup pot. Saute shallot in butter until translucent and soft, about 3 minutes. Add the potatoes, chicken broth and water. Bring to a boil, then reduce to a simmer. Cook 15 minutes or until potatoes are soft when poked with a knife-tip. Strain the liquid into a bowl and set aside.
- Pass potatoes through a food mill or ricer. Return to soup pot with milk, cream and 1 1/2 cups of cooking liquor. Whisk gently until combined well, but do not overwork the potatoes. Season with salt, pepper and cayenne to taste, then add remaining 1 tablespoon of butter.
- Divide Gruyere equally between four soup bowls. Ladle soup over cheese. Sprinkle with paprika and scallions to garnish.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!