Potato and Swiss Soup

Cook Time 30 minutes
Total Time 30 minutes
Author Lisa Milligan


  • 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!