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Swiss Potato Soup

You have a few options when it comes to fixing this soup—it can also be made in the microwave or started in a slow cooker in the morning. —Krista Musser, Orrville, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings (1 quart)


  • 5 bacon strips, diced
  • 1 medium onion, chopped
  • 2 cups water
  • 4 medium potatoes, peeled and cubed
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 2 cups 2% milk
  • 1 cup shredded Swiss cheese


  • In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.
  • Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 12 minutes.
  • Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Nutrition Facts
1 cup: 455 calories, 17g fat (9g saturated fat), 46mg cholesterol, 1218mg sodium, 57g carbohydrate (12g sugars, 4g fiber), 21g protein.

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  • bakergirl00
    Feb 3, 2021

    Restaurant quality!! I made a few substitutions based on other reviews. I added 2 diced carrots, can of chicken broth instead of water, a healthy dash of garlic powder, and monterey jack cheese. Couldn't find shredded swiss at my store. Left out the bacon to make it vegetarian. It was soooo good! Hubby and I have a new favorite!!

  • Mrs.E1
    Jan 31, 2021

    Loved this recipe! Made some adjustments, adding more bacon and substituting white cheddar cheese in place of Swiss. I also crumbled and stirred the bacon into the soup. Next time will try adding ham.

  • redcow
    Dec 14, 2020

    Made a batch and half tonight so we will have enough for supper tomorrow. Husband and I both liked it very much. I did sauté a stalk of celery with the onion. I also tossed in a little shredded cheddar cheese, too. Will make again.

  • Butcher2boy
    Nov 16, 2020

    Scrumptious! My husband wanted me to double this for lunches this week. Not enough bacon so I put in some brats, then added celery and carrots for more veggies. Made it entirely in the insta-pot which made cooking quicker, maybe 30 minutes total. Putting this recipe in my file because it's that good! VFE

  • darlyn29
    Nov 14, 2020

    Very yummy soup! I like the texture- not too thick like some other potato recipes. I add a little garlic powder and fresh parsley to add some flavor.

  • Sara
    Nov 11, 2020

    How much time in the crockpot?

  • Angel182009
    Nov 10, 2020

    My favorite cheese soup recipe! We love cheese in our house so we added more than the recipe called for and added cheddar with the Swiss.

  • rena 55
    Oct 21, 2020

    Simple, uses staple ingredients and so tasty. Will put this one in my winter soup rotation for sure!

  • jchrist67
    Oct 19, 2020

    First of all, potato soup is not my favorite. However, I was attracted to this recipe as I had everything on hand and it only made one quart. I live alone, and gallons of soup are tiresome. Last weekend was a bit chilly here in Minnesota, a perfect opportunity for soup. I must say, after one mouthful, this soup is awesome. I had two bowls and was delighted there was enough for another night. The only thing I changed was "Better than Bouillon" for the water and then eliminated the extra salt. I thought I might add celery and/ or carrot the next time, but it was perfect the way it is. The bacon was not necessary either, but you chose. A real winner in my book!

  • maserpa
    Oct 3, 2020

    No comment left