January 10, 2010

Creamy Potato Soup

2 c. thinly sliced onions
1 tbsp. olive oil
2 c. milk.
3 tbsp. flour
1 lb. yukon gold potatoes, peeled and sliced
4 c. reduced sodium chicken broth
8 oz. Swiss-style cheese such as Gruyere or Swiss, shredded
snipped fresh herbs
2 oz. baby swiss cheese, thinly sliced

In 4 qt. Dutch oven cook onions in hot oil over medium heat for 5-10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.
Add potatoes and chicken broth. Bring to boiling. Reduce heat. Cover and cook 20 minutes or until potatoes are tender. Remove from heat; cool slightly.
Puree soup, half at a time in blender. Return to pot; add shredded cheese. cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Makes 8 one cup servings.

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