This recipe is adapted from an excellent fondue recipe, but as a soup it might get served more. Quite popular at The New Deli! Serves 6-8.
- 2-3 lb. potatoes (about 6 med.)
- 2 c. chopped onion
- 1 TBS. fresh-chopped garlic
- 1/3 c. olive oil
- 1/3 c. flour
- 1 1/2 tsp. salt
- 5 oz. (about 1 c. grated) Swiss cheese, room temperature
- 2 TBS. blue cheese
- 1/2 c. cream (or substitute milk)
- 1/2 TBS. Dijon mustard
- 1 TBS. white vinegar
- 1/4 tsp. nutmeg (fresh-grated if possible)
- Fresh, chopped parsley (or other fresh herb) for garnish
1. In a medium pot, simmer in water just to cover: > Approx. 2 1/2 lb. potatoes, peeled and cubed
2. Meanwhile, in small saucepan, simmer until translucent, stirring some: > 2 c. chopped onion > 1 TBS. fresh-chopped garlic > 1/3 c. olive oil
3. When onions are soft, mix in, stirring until smooth: > 1/3 c. flour > 1 1/2 tsp. salt
4. Slowly add to flour mix, add, mix until smooth: > Hot broth from cooked potatoes
5. Bring mixture to a boil, stirring constantly. Boil 2 minutes.
Add, stirring until melted: > 5 oz. (approx. 1 c. grated) Swiss cheese > 2 TBS. blue cheese
6. Last, add the cheese mixture back into potato pot, along with: > 1/2 c. cream (or substitute milk) > 1/2 TBS. Dijon mustard > 1 TBS. white vinegar > 1/4 tsp. nutmeg (fresh-grated if possible)
7. Serve hot, garnished with a touch of fresh, chopped parsley (or other herb).