Swiss Potato Soup

Swiss Potato Soup

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m

“Creamy potato soup. Great with fresh cheese bread.”

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Adjust Servings

Original recipe yields 4 servings



  1. Melt butter or margarine in a large saucepan. Add chopped onion, and cook over medium heat until tender.
  2. Add potatoes, water, salt, marjoram, and bouillon cubes. Cover. Simmer for 10 minutes, or until potatoes are tender.
  3. Blend flour with a little milk until smooth. Gradually stir into potato mixture with remaining milk. Cook over medium heat, stirring constantly, until thickened and mixture comes to a boil. Stir in parsley. Ladle into bowls, and top with shredded cheese.

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Reviews (14)

Rate This Recipe


I replaced the water with chicken stock, omitted the boullion and used more potatoes. All in all, a very delicious and satisfying soup. Thanks so much Sue!



If you make this recipe as stated, it's way too salty (as I had feared with all of the boullion cubes and salt) and it doesn't have enough potatoes for me. I would suggest reducing the salt you add or omitting it altogether as the cubes have enough themselves. Also, I used 3 cups of potatoes which still wasn't quite enough so I'd recommend 4 cups. This recipe has potential but just needs a little tweaking.

Julie M

Julie M

Super delish!!! Like other reviewers, I added more potatoes. I used almost 4 cups. This was really quick and didn't call for lots of ingredients. It has a wonderful taste...two of my children (6 yr old and 3 yr old) insisted on having a serving right away! I can't wait for hubby to come home for dinner! Thanks for the great recipe!

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Amount Per Serving (4 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 18.6 g
  • 29%
  • Carbs
  • 27.5 g
  • 9%
  • Protein
  • 15.8 g
  • 32%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 1764 mg
  • 71%

Based on a 2,000 calorie diet



previous recipe:

Golden Potato Soup


next recipe:

Loaded Potato Soup I