Parmesan and Swiss Potato Soup

barbara lentz


Yummy cheesy and creamy


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1 Tbsp
  • 1 medium
    onion diced
  • 4 clove
    garlic minced
  • 1/4 c
    dry vermouth
  • 2 c
  • 4 medium
    potatoes peeled and cubed
  • 1/3 c
  • 2 c
  • ·
    salt to taste
  • 1 c
    each shredded swiss and parmesan cheese
  • ·
    cracked black pepper for garnish

How to Make Parmesan and Swiss Potato Soup


  1. Place oil in large Dutch oven. Saute the onion and garlic until softened. Deglaze the pan with the Vermouth and let most evaporate off. Add the water and potatoes. Cook until the potatoes are softened.
  2. Meanwhile whisk the milk and flour together until smooth. Pour into the potato mixture. Bring to a boil. Add the cheeses and cook until cheese has melted. Serve with cracked black pepper.

Printable Recipe Card

About Parmesan and Swiss Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American

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