Potato and Swiss Soup Recipe: Easy Weeknight Meal

When it’s cold outside it is time for a nice warm bowl of soup. This Potato and Swiss Soup is sure to please the entire family.

I love soups any time of year but especially when it’s cold and snowy outside. This Potato and Swiss Soup will warm you up and fill your stomach with yummy goodness!

Hi – I’m Lisa from Life on Merlin, and if you have visited my blog at all, you will know that I am a vegetarian who loves to cook. Since I am the only vegetarian in the house, my food needs to satisfy the meat eaters I live with. This Potato and Swiss soup will do just that!

When it’s cold outside, I like a hearty, creamy soup for dinner. My weeks are crazy (I’m sure you can relate) so my recipe choice must be easy and quick. This soup only takes about 30 minutes and is chocked full of fresh vegetables.

Potato and Swiss Soup Recipe

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What’s in cheesy potato soup?

Here’s what I used in my soup. You’ll find all the ingredients in the printable recipe card at the bottom of this post.

Leek – These are large green onions. I prefer them because of their unique flavor. If you can’t find leeks, you can use yellow onions, just use less of them.

Vegetables – I used carrots and yellow squash. You can also put zucchini and celery in it.

Potatoes – The best kind of potatoes for soup are Yukon gold potatoes. They have the best texture and taste.

Vegetable Stock – I used a box of stock. You can also make your own vegetable stock, it’s pretty simple.

Minced Garlic – Save yourself time and buy a jar of minced/chopped garlic. You can also just use some garlic powder too if you are in a pinch.

Rice – Rice is optional, but I think it bulks up the soup and makes it filling. Any type of rice works for this recipe.

Half and Half – If you are lactose intolerant, you can use full-fat coconut milk instead.

Shredded Swiss Cheese – The swiss cheese tastes amazing in this soup. You can use mozzarella instead if you don’t have swiss. If you can’t eat cheese you can leave it out.

Potato soup tips

Here are a few tips I learned after I made this soup a few times. I hope they help you out too!

Do food prep ahead of time

Save yourself time and either buy the veggies pre-chopped or do all your food prep for the week a few days ahead of time.

Saute Vegetables before adding the garlic and leek

If you saute the vegetables first, it will keep the most flavor in the garlic and leek for your soup.

Any type of oil will work

I love using olive oil. I like the health benefits of it and how it tastes. But you can use coconut oil. ghee, or even avocado oil instead. They all work the same.

How to store leftover soup

Soup is one of those meals that is the perfect freezer meal. Store any leftovers in a zippered freezer bag and write the date on it. It will stay fresh in the freezer for up to 3 months.

Then, when you are ready for more soup, just heat it on the stove. It’s so simple!

If you don’t want to freeze it, this soup will stay fresh in the refrigerator for up to a week or so.

How To Make Creamy Potato Soup

You could eat the soup now…if you want a more chunky, soupy soup. If you want more creamy, you can do this.

• Use the emulsion blender to blend some of the soup. If you don’t have an emulsion blender, take about half out and put it in a traditional blender.
• Add 1 cup each of hot cooked natural rice, half-and-half, and shredded Swiss cheese.
• Season with salt and pepper.
• Cook for an additional 5 minutes or until the cheese melts.

Print Recipe Pin Recipe

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Potato and Swiss Soup

Cook Time30 mins

Total Time30 mins

Author: Lisa Milligan

Ingredients

• 2 cups sliced leek
• 1 cup Carrots
• 1 cup yellow squash
• 4 cups of potatoes peeled and diced
• 1 tablespoon olive oil
• 2 cloves of minced garlic
• 32 ounce box of vegetable stock
• 2 bay leaves
• Optional:
• 1 cup hot cooked natural rice
• 1 cup half-and-half
• 1 cup shredded Swiss cheese
• Salt to taste
• Pepper to taste

Instructions

• Peel and chop all of the vegetables.
• Heat olive oil in a large pot over medium-high heat. Add minced garlic and the cut leek. Sauté for about 3 minutes or until it is tender.
• Stir in the potato, carrot, yellow squash and vegetable stock. Add 2 bay leaves.
• Reduce the heat to a simmer, cover and cook for about 20 minutes.
• Serve now if you want a more chunky, soupy soup.
• If you prefer a creamier soup, use an emulsion blender to blend some of the soup. If you don’t have an emulsion blender, take about half out and put it in a traditional blender.
• Add rice, half-and-half, and shredded Swiss cheese. Season with salt and pepper.
• Cook for an additional 5 minutes or until the cheese melts. Enjoy!

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I hope you enjoy this super delicious and filling Potato and Swiss soup! Before you go, check out these other Easy Dinner Ideas!

• Lighter Chicken Taco Soup Recipe
• Slow Cooker Cabbage Roll Soup Recipe
• Roasted Potato and Onion Wedges: Simply Seasoned Side Dish

Post updated February 2020.

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