Spicy Swiss Potato Soup

4-5
Servings
20m
Prep Time
25-30m
Cook Time
45m
Ready In


"A simple soup that is packed with flavor- spiced up with cayenne, ladled over grated Guyere, and topped with sliced scallions. If you have leftover mashed potatoes, it works beautifully here - you’ll need about 2 cups. Start the recipe after the food-mill step, adding the potatoes to a pot, leaving out half of the cream and milk, and substituting chicken stock for the cooking liquid. Source: The Red Cat Cookbook - from well known NY restaurant."

Original recipe yields 4-5 servings
OK

Nutritional

  • Serving Size: 1 (547.8 g)
  • Calories 614.9
  • Total Fat - 39.9 g
  • Saturated Fat - 23.7 g
  • Cholesterol - 126.3 mg
  • Sodium - 887.4 mg
  • Total Carbohydrate - 40.9 g
  • Dietary Fiber - 4.6 g
  • Sugars - 10.2 g
  • Protein - 24.8 g
  • Calcium - 548 mg
  • Iron - 1.9 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.3 mg

Step 1

Melt 2 tablespoons of the butter in a heavy-bottomed soup pot over medium-high heat. Add the shallot and saute until softened but not browned, approximately 3 minutes.

Step 2

Add the potatoes, chicken stock, and 3 cups water. Bring to a boil and then lower the heat so the liquid simmers. Cook until the potatoes are soft to a knife-tip, approximately 15 minutes. Pour the contents of the pot into a fine-mesh strainer set over a bowl. Set the cooking liquid aside.

Step 3

Pass the potatoes through a food mill or ricer. Return the potatoes to the pot over medium heat and add the milk, cream, and 1 1/2 cups of the cooking liquid. Whisk gently to incorporate, but do not overwork the potatoes. Season with salt, pepper, and cayenne pepper to taste. Finish by whisking in the remaining tablespoon butter.

Step 4

To serve, put some shredded Gruyère in the bottom of each of 4 bowls, and ladle in the hot soup. Garnish with a dusting of paprika and the scallions.

Step 5

*NOTE: If you have leftover mashed potatoes, it works beautifully here - you’ll need about 2 cups. Start the recipe after the food-mill step, adding the potatoes to a pot, leaving out half of the cream and milk, and substituting chicken stock for the cooking liquid.*

Tips & Variations


No special items needed.

Related

Gerry

Love potato soup, this one is delicious a meal in itself. Other than using Swiss cheese instead of Gruyere I made as posted. I picked up 'vegetarian chicken' base for a couple of my vegetarians for the next making, I am sure they are going to love it! I like the leftover mashed potato option for those leftovers. Printed a new copy for my recipe drawer.

review by:
(28 May 2019)