Recipe
Swiss Brown Potato Soup Recipe
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Freshfoodie / All my dishes 4 months, 3 weeks ago
For me this is the ultimate comfort food! Incredible depth of flavor and a phenomenal way to eat brussels sprouts, even if you don't like brussels sprouts. You can heat some good Bavarian smokies (aka smoked brats) in this soup and make it a meal wit... More
Prep:25m Cook:90m Servings:6
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 Freshfoodie |
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Fans
Ingredients
- 1/2 c Flour
- 1 tbsp Oil
- 1 Small Onion, finely chopped
- 600 g (20 oz) Vegetables, finely chopped (Brussels sprouts, carrots, celery, leeks, etc)
- 400 g (14 oz) Potatoes, peeled and grated
- 1.5 L (6 cups) Cold water with bouillon cubes to make stock
- 3 Bay leaves
- 1 pinch Ground Cloves
- Salt, Lovage, Pepper, Paprika, Nutmeg, Marjoram, all to taste
- Gruyere cheese, finely grated (optional)
Directions
- Brown flour over low heat for about 10 minutes, stirring continuously. (Or buy pre-browned flour.)
- Heat oil in large soup pot.
- Sauté onion, stir in vegetables, then potato.
- Cool slightly, sprinkle with browned flour, and add cold bouillon.
- Add bay leaves and other seasonings.
- Simmer for at least 1 hour.
- Optionally serve with Gruyere cheese so diners can top their own soup.
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chefmeow 4 months, 3 weeks ago said:
Fantastic post. Love everything about it. You have my 5.
auntybea 4 months, 3 weeks ago said:
The one time I put brussel sprouts in soup was when I had leftover brussel sprouts and carrots one Thanksgiving. So I made soup out of them and that was the most wonderful flavoured soup! I will definitely try this! Thx!
theiris 4 months, 3 weeks ago said:
Big fan of the browned flour and brussel sprouts! sounds lovely, thanks
debwin 4 months, 3 weeks ago said:
I have to say I am not a big fan of brussel sprouts but this sounds so good I will have to give this recipe a try (with the brussel sprouts)
bakermel 4 months, 2 weeks ago said:
Yummmm! Sounds terrific! :)
~Melinda
keni 3 months, 1 week ago said:
This sounds great...I'm always looking for more soup ideas cus I can my own, and this one looks promising. I'd have to use fresh stock and I'd add the sausage cus I DO eat my soups for meals in the winter. Thanks!