Bernese potato soup
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Bernese potato soup
  Potato    Soups  
Last updated 6/12/2012 1:08:24 AM. Recipe ID 34867. Report a problem with this recipe.
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      Title: Bernese potato soup
 Categories: Soups, Cyberealm
      Yield: 8 Servings
    1/4 c  Butter or Margarine
      1 md Onion, chopped
      1 sm Carrot, chopped
      1    Stalk Celery with Leaves,
      1    Clove Garlic, minced
    1/4 ts White Pepper
    1/4 ts Dried Marjoram
      1 pn Ground Nutmeg
  1 1/2 lb Smooth-Skinned Potatoes,
           Peeled and diced
  3 1/2 c  Chicken Broth
      1 c  Milk
    1/4 lb Swiss Cheese, shredded
  In 3-4 quart saucepan over medium heat, melt butter. Add onion,
  carrot, celery and garlic, and cook, stirring often, until soft but
  not browned. Mix in pepper, marjoram, nutmeg, potatoes and broth.
  Bring to a boil, cover, reduce heat slightly, and boil gently until
  potatoes are tender, 25-30 minutes. Puree soup, about half at a time,
  in blender or food processor until smooth. Return to cooking pan.
  Gradually blend in milk and reheat until steaming hot. DO not boil.
  Stir in cheese, about 1/4 cup at a time, until it is smoothly melted
  into soup. Taste, and add salt if needed. Serve immediately.

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Recipe ID 34867 (Apr 03, 2005)

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