This delicious, eggs-free and nuts-free potato cheese soup is perfect for dinner! It’s made from potatoes, onions, whole milk and swiss cheese – a savory combination.
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | gluten | lactose | soy |
⏱ 40 mins – easy
🍽 6 servings – 320 kcal per serving
- 4 potatoes
- 1 carrot
- 1 half stalk celery sticks
- 1 onion
- 1½ cup vegetable broth
- 1 tsp salt
- 2½ cups whole milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tbsp dried parsley
- 1 tbsp black pepper
- 1 cup swiss cheese
- 1 peeler
- 1 knife
- 1 grater
- 1 saucepan
- 1 masher
- 2 bowls
- 1 microwave
- 1 wooden spoon
- 1 lid
- 1 whisk
Peel the potatoes with a peeler, then cut them into cubes.
Peel and chop the onion. Finely chop the carrot and celery sticks.
Shred the swiss cheese with a grater.
Put the potato cubes, chopped carrots, chopped celery sticks, chopped onions, vegetable broth, and salt in a saucepan and turn on the heat. Stir with a wooden spoon. Cook for 3 minutes and cover with a lid. Simmer for 15 minutes, then remove the lid to get cooked veggies.
Mash the cooked veggies with a masher.
Add the whole milk to the saucepan and stir with a wooden spoon for 2 minutes.
Put the butter in a bowl and microwave on low heat for 1 minute to get melted butter. Remove the bowl from the microwave and turn off the heat.
Put the all-purpose flour, melted butter, dried parsley, and black pepper in a second bowl. Whisk for 2 minutes to get a flour mixture.
Pour the flour mixture into the saucepan. Stir with a wooden spoon for 2 minutes, then cook for 3 minutes. Remove from the heat. Then add the shredded swiss cheese and stir well with a wooden spoon.
It’s ready to be served !