Swiss Potato and Cheese Soup
A low fat potato soup with dill
Equipment
- 1 4 quart soup pot
- 1 large spoon
- 1 wire whisk
Ingredients
- 4 cups small cubed potatoes such as Yukon Gold
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 TBLS vegetable oil
- 1/4 teas black pepper
- 1/4 teas dry mustard
- 1 1/2 teas salt
- 2 teas dried dill
- 1 3/4 cups dried milk
- 1 cup fresh milk 2% or Whole milk
- 1/2 cup grated cheddar cheese
Instructions
- Sauté onions and celery in vegetable oil, medium heat, until very soft.
- Add all the other ingredients, except the dry milk. Add water just to cover and boil until potatoes are tender (about 10 minutes after it boils).
- Meanwhile, dissolve the dry milk with the 1 cup of fresh milk, and whisk to combine. Add 1/4 cup of water if too stiff.
- When potatoes are soft, add the milks and turn off the heat.
- Serve with grated cheddar cheese on top.
Notes
This recipe is very easy to double or even triple if you want to feed a lot of people!