Swiss Potato Soup

Cindy

"This is originally from Emmental."
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Ingredients

60 servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. Chop the onions and brown lightly in butter
  2. Peel and dice potatoes
  3. Cut leek into small circles and the peeled carrots into small pieces.
  4. Add all vegetables to onions, saute briefly, and pour in the bouillon.
  5. Simmer 30 minutes.
  6. Remove mixture from saucepan and strain back into the saucepan.
  7. Mix the flour and cream and add to the soup, followed by parsley and marjoram.
  8. Simmer another 10 minutes, stirring occasionally.
  9. Season to taste with salt, pepper, and nutmeg.
  10. Stir in vinegar shortly before serving (don't leave it out!!)
  11. Can serve with croutons or place thin slices of Emmentaler cheese in the bowls and cover these with hot soup.

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