Bernese Potato Soup

* Exported from MasterCook *

BERNESE POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Cyberealm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Butter or Margarine
1 md Onion, chopped
1 sm Carrot, chopped
1 Stalk Celery with Leaves,
Chopped
1 Clove Garlic, minced
1/4 ts White Pepper
1/4 ts Dried Marjoram
1 pn Ground Nutmeg
1 1/2 lb Smooth-Skinned Potatoes,
Peeled and diced
3 1/2 c Chicken Broth
1 c Milk
1/4 lb Swiss Cheese, shredded
Salt

In 3-4 quart saucepan over medium heat, melt butter.
Add onion, carrot, celery and garlic, and cook,
stirring often, until soft but not browned. Mix in
pepper, marjoram, nutmeg, potatoes and broth. Bring to
a boil, cover, reduce heat slightly, and boil gently
until potatoes are tender, 25-30 minutes. Puree soup,
about half at a time, in blender or food processor
until smooth. Return to cooking pan. Gradually blend
in milk and reheat until steaming hot. DO not boil.
Stir in cheese, about 1/4 cup at a time, until it is
smoothly melted into soup. Taste, and add salt if
needed. Serve immediately.

Source: Medford Mail Tribune, 30 November 1993



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