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Ingredients
- 2 cups thinly sliced onions or leeks
- 1 Tbsp. olive oil
- 2 cups milk
- 3 Tbsp. all-purpose flour
- 1 lb. Yukon Gold potatoes, peeled and sliced
- 4 cups reduced-sodium chicken broth
- 8 oz. Swiss-style cheese such as Gruyére or baby Swiss, shredded
- Snipped fresh herbs
- 2 oz. baby Swiss cheese, thinly sliced (optional)
Details
Servings 8
Preparation
Step 1
1. In 4-quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.
2. Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat; cool slightly.
3. Puree soup, half at a time, in blender. Return to Dutch oven; 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. Serve at once. Makes 8 (1 cup) servings.
nutrition facts
Calories220Total Fat (g)11Saturated Fat (g)6, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)31, Sodium (mg)441, Carbohydrate (g)18, Total Sugar (g)6, Fiber (g)1, Protein (g)13, Vitamin C (DV%)19, Calcium (DV%)31, Iron (DV%)4, Percent Daily Values are based on a 2,000 calorie diet
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