Potato soup with Emmentaler cheese

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serves four

  • 4-6 medium-sized, floury potatoes such as Agria
  • 1 bunch of soup vegetables with celery, baby carrots, onion and leek - page 132
  • 1 bouquet of herbs with laurel, parsley and chervil
  • salt
  • butter for sautéing
  • 1 L of hot stock
  • a little, freshly ground nutmeg
  • 1/2 bunch of chopped chervil leaves
  • 1oo mL of full cream
  • a little apple vinegar
  • 100 g of Emmentaler Switzerland

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  1. 1 Peel and dice the potatoes.
  2. 2 Briefly sauté the potatoes in butter, together with the soup vegetables and bouquet of herbs. Add a little salt and pour in the stock. Half cover and allow to simmer for 30-40 mins. on a low heat .
  3. 3 Remove the soup vegetables and the bouquet of herbs. Stir the soup well with a large whisk. Season with salt and nutmeg. Mix the chervil and the cream and add to the soup. Simmer until creamy on a low heat..
  4. 4 Shortly before serving, season the soup with vinegar. Cut the Emmentaler into thin slices.
  5. 5 To serve: put the slices of Emmentaler on plates and pour the hot soup on top of the cheese.

Cheese in this recipe