Thursday, February 2, 2012

Swiss Potato & Cheese Soup

2 (103/4 oz) cans condensed chicken broth
1 (103/4 oz) cans condensed beef broth
3 cups water
2 large onions, chopped
2 cups celery, chopped
4 large potatoes, peeled & diced
1 can mushrooms
1/3 cup butter or margarine
1/3 cup flour
salt & pepper
shredded Swiss cheese

Bring water, broths, onions, celery, potatoes & mushrooms to boil in saucepan; cover & simmer for 30 mins or until potatoes are tender.

In a small skillet, melt butter and stir in flour.  Stir constantly over med heat until mixture becomes golden brown.  Add to simmering soup, stir until soup bubbles and thickens.  Add cheese and stir until blended.  Salt and pepper to taste.
Garnish with chopped green onion and dollop of sour cream, if desired.

*I use sliced Swiss cheese & tear into pieces to add to soup, usually 3 or 4 slices.
*I often substitute broth made from bouillon for the canned broths.
*I never use the mushrooms, because my family won't eat them, but I think they'd be a great addition! 
*Great served with tuna salad sandwiches! (or any sandwich)

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