Swiss Potato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Swiss Potato Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Swiss Potato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons margarine
• 1/4 cup chopped onion
• 2 cups diced potatoes
• 1 cup boiling water
• 1 teaspoon salt
• 1 pinch dried marjoram
• 3 cubes chicken bouillon
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1 tablespoon chopped fresh
• parsley
• 1 cup shredded sharp Cheddar
• cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt butter or margarine in a large saucepan

Step 2: Technique & Execution

Add chopped onion, and cook over medium heat until tender

Step 3: Technique & Execution

Add potatoes, water, salt, marjoram, and bouillon cubes

Step 4: Technique & Execution

Simmer for 10 minutes, or until potatoes are tender

Step 5: Technique & Execution

Blend flour with a little milk until smooth

Step 6: Technique & Execution

Gradually stir into potato mixture with remaining milk