Ingredients
-
2
-
1/2
-
1/2
-
2
-
2 - 3
-
4
-
2
-
-
-
-
-
-
-
-
Directions
Swiss, Ham, Potato Soup,One of my most requested “soup of the day” recipes from when I was in the food business. Swiss cheese gives this soup the most delectable flavor.,When do potatoes go in,This soup was incredible. My DH won’t eat anything white except clam chowder. When I first brought it to the table he said “It’s white” with a look of disgust. He ended up eating 3 bowls! I had boiled a ham bone (with nothing added), so I cooked the potatoes in the broth instead of water. I only used 2 cups of milk and thinned it out with another half cup or so of broth. When I went to get the swiss out of the fridge I noticed 1 slice of cheddar in a package, so I threw that in too. This recipe is a keeper. I will be making this again next week.
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Steps
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1
Done
|
Cook Diced Potatoes in Saucepan With Just Enough Water to Cover. |
|
2
Done
|
When Tender, Drain the Liquid from the Potatoes and Save. |
|
3
Done
|
Set Both Aside While Making Roux. |
|
4
Done
|
in Large Saucepan, Melt Margarine. |
|
5
Done
|
Saute the Chopped Green Onions Until Tender. |
|
6
Done
|
Remove Onion from Pan and Set Aside. |
|
7
Done
|
Add Flour to Melted Margarine and Stir Until Incorporated. |
|
8
Done
|
Cook Over Medium Heat Until the Roux Begins to Just Turn a Golden Color. |
|
9
Done
|
Using a Whisk, Stir in 2 Cups of Milk and 1 Cup of the Saved Potato Liquid. |
|
10
Done
|
Whisk Until Smooth and No Lumps Are Seen. |
