Swiss Potato Soup
Sometimes I’ll replace the green onionswith two leeks…scrumptious either way!
Equipment
- stockpot
Ingredients
- 12 slices bacon coarsely chopped
- 1 onion chopped
- 4 green onions coarsely chopped
- 6 c. cabbage coarsely chopped
- 4 potatoes peeled and diced
- 6 c. chicken broth
- 2 c. Gruyère cheese shredded
- 1 c. light cream
- 1 T. dill weed
- salt and pepper to taste
Instructions
- Sauté bacon in a large stockpot for 3 minutes.
- Drain, reserving 2 tablespoons drippings in skillet.
- Add onions and cabbage; cook 5 minutes.
- Add potatoes and broth; bring to a boil.
- Reduce heat and simmer 40 minutes.
- Pour into a blender, a little at a time, and blend until smooth.
- Pour back into stockpot.
- Add cheese gradually, stirring to melt.
- Do not boil.
- Stir in remaining ingredients just before serving.
