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Number of Servings: 8

Serving Size: 1 cup

Preptime: 25 minutes prep, 35 minutes cooking

Category: Dinner

Source: Better Homes and Gardens Magazine - December 2009

In a 4-quart Dutch oven, cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes. Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat; cool slightly. Puree soup, half at a time, in blender. Return to Dutch oven; add shredded cheese. Cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Serve at once.

The swiss cheese adds a tangy zip that really works with the Yukon Gold potatoes.