This recipe is an original Swiss Potato Soup Recipe from the Swiss region of Emmental. This is the birthplace of the original Swiss Cheese. This is a great recipe for the cold winter days. It is very filling and also a great vegetarian dish.
1 onion, chopped
2 tablespoons butter
Sauté the onions until they have reached a light yellow color.
1 kg potatoes, peeled and cubed
2 leek stalks, peeled and cubed
2 carrots, peeled and cubed
Add the potatoes, leek and carrots to the onions and sauté for an additional 1-2 min.
1.5 l vegetable bouillon
Add the bouillon and cook for another 30 min. Take off heat and mash all ingredients until smooth.
1 teaspoon flour
3-4 tablespoons cream
Mix flour and cream well in a seperate bowl.
Add marjoram and parsley to flour and cream mixture. Slowly pour it over the mashed vegetables and keep on stirring while cooking on low heat for about 10 min.
salt, pepper, nutmeg
Add a bit of each spice.
1 teaspoon vinegar
Add vinegar to soup.
1 tablespoon Emmentaler cheese (Swiss cheese)
Shred Emmentaler cheese and put it into soup bowl, pouring soup over it. Now the soup is ready to be served.
This recipe taste the best if the true Emmentaler cheese is being used. The actual Swiss Cheese that is sold in many non-European countries is very bland and won’t give this same the same taste. I recommend finding a Swiss or German Delicacy Store. They will more than likely have the true Emmentaler Swiss Cheese.