Recipes

[LuvAutumn]

I love this soup in the fall and winter!

Swiss Potato Soup

12 slices bacon, coarsely chopped

1 onion, coarsely chopped

2 leeks (or 4 scallions) coarsely chopped

1 lb cabbage, coarsely chopped

4 potatoes, peeled and diced

6 cups chicken stock

2 cups Gruyere cheese, grated

1 cup light cream

1 T dill weed

salt & pepper

Directions

Saute bacon in a large kettle for 3 minutes. Add onion, leeks, and cabbage and continue to cook for 5 minutes. Add potatoes and chicken stock; bring to a boil, lower heat and simmer uncovered for 40 minutes.

Pour into blender, a little at a time, and spin until smooth. Pour back into kettle. Add cheese gradually and stir over medium heat until melted. Do not boil.

Just before serving, add cream, dill weed and season to taste. Serve with buttered croutons. This is a very hearty soup!