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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Start off by chopping everything.
- Cut 2 cups of sliced leek
- Peel and chop 1 cup of carrot
- Cut up 1 cup of yellow squash
- Peel and cut 4 cups of potato
- Heat 1 tablespoon olive oil in a large pot over medium-high heat.
- Add 2 minced garlic cloves and the cut leek. Sauté for about 3 minutes or until it is tender.
- Stir in the potato, carrot, yellow squash, and 1 32 ounce box of vegetable stock.
- Add 2 bay leaves.
- Reduce the heat to a simmer, cover and cook for about 20 minutes.
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.
- 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
- 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!
I hope you enjoy this super delicious and filling Potato and Swiss soup!
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Lisa is a busy wife, mother and church pianist. Her blog, Life on Merlin, is a lifestyle blog that focuses on easy DIY projects and simple recipes. She loves quotes, printables, and seasonal decor. Her goal is to simplify life and help others add some peace to everyday living.
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