Potato Soup with Emmentaler Cheese
- 1 onion, chopped
- 2 tablespoons butter
- 2 pounds potatoes, peeled and cubed
- 2 leek stalks, peeled and cubed
- 2 carrots, peeled and cubed
- 48 ounces vegetable bouillon
- 1 teaspoon flour
- 3-4 tablespoons cream
- 1 teaspoon vinegar
- 1 tablespoon Emmentaler cheese for each bowl
Sauté the onions in butter until they have reached a light yellow color. Add the potatoes, leek and carrots to the onions and sauté for an additional 1-2 min. Add the bouillon and cook for another 30 min. Take off heat and mash all ingredients until smooth.
In a small bowl, add the flour to the cream and blend well. Add marjoram and parsley to flour and cream mixture. Slowly pour it over the mashed vegetables and keep on stirring while cooking on low heat for about 10 min.
Add a bit of each spice to taste. Add vinegar.
Shred Emmentaler cheese and put it into soup bowl, pouring soup over it. Now the soup is ready to be served.