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Creamy Potato Soup

Ingredients

• 2 cups thinly sliced onion or leek
• 1 tablespoon olive oil
• 2 cups milk
• 3 tablespoons all-purpose flour
• 1 pound Yukon Gold potatoes, peeled and sliced
• 4 cups reduced-sodium chicken broth
• 8 ounces Swiss-style cheese
• Salt
• Ground black pepper
• Snipped mixed herbs
• 2 ounces baby Swiss cheese, thinly sliced (optional)

Directions

1. In a saucepan cook onions in hot oil over medium heat for 5 to 10 minutes.
2. Whisk together milk and flour.
3. Add to onions and cook and stir 5 minutes.
4. Add potatoes and broth.
5. Bring to boiling.
6. Reduce heat.
7. Cook, covered, for 20 minutes.
8. Transfer soup, half at a time, to a blender and blend until smooth.
9. Return pureed mixture to saucepan.
10. Add shredded cheese and cook and stir over medium heat just until cheese is melted.
11. Season to taste with salt and pepper.
12. Sprinkle with herbs.
13. Garnish with sliced cheese.
14. Serve at once.

Attribution