Potato and Onion Soup with Appenzeller Cheese

Rating: 3.79 / 5.00 (42 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the potato and onion soup, peel and finely chop the onions and garlic. Also peel the potatoes and cut into small cubes. Heat some clarified butter in a large pot and fry the onions and garlic briefly. Add the potatoes, fry briefly and deglaze with a dash of vinegar. Slowly stir in the grated cheese and gradually pour in the soup.

Season with salt, pepper, cumin, the bay leaf and a sprig of thyme and let everything simmer for about 30 minutes until the potatoes are very soft.

Now puree the soup with a hand blender until it is creamy.

Finely chop the chives and garnish the potato and onion soup with Appenzeller.

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