pat's Recipe

Creamy Potato Soup

Category: SOUPS/STEWS

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 Gruyere or baby Swiss, shredded
Snipped fresh herbs
2 oz. baby Swiss cheese, thinly sliced (optional)

Directions
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.