Swiss Cheese Soup

CHRISTOPHER BAGLEY

Published on December 5, 2016

A traditional dish enjoyed year-round in the Alps of southern Switzerland, this homey soup takes its name from the mountain huts where it's commonly made. Typically incorporating cheeses from the region, this version is fortified with L'Etivaz (which can be found at specialty cheese shops) and heavy cream. If you can't find L'Etivaz, substitute Gruyère instead.

Pascal Guenat, the director of the L’Etivaz cheese cooperative and the region’s one-man cheese police, inspects a finished wheel.

Ingredients

1 tbsp. unsalted butter
1 onion, minced
2 large carrots, finely diced
1 large leek, trimmed, rinsed well, and finely chopped
2 cups vegetable stock
2 ¹⁄₄ cups milk
2 small white potatoes, such as Charlotte variety, peeled and grated (7 oz.)
¹⁄₃ tightly packed cup thawed frozen spinach, squeezed of excess water and finely chopped (2 3/4 oz.)
2 cups grated L'Etivaz cheese
¹⁄₃ cup heavy cream
Salt
Freshly ground black pepper

Instructions

Step 1

In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook, stirring, about 2 minutes. Add the carrot and leek and cook, stirring occasionally, until softened, 4 minutes. Add the stock; bring to a boil. Add the milk and potatoes, and bring to a simmer. Partially cover the pot and let simmer 20–25 minutes. Add the spinach and simmer for 5 minutes. Add the cheese and let melt, about 30 seconds. Stir in the cream. Season with salt and pepper to taste.

In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook, stirring, about 2 minutes. Add the carrot and leek and cook, stirring occasionally, until softened, 4 minutes. Add the stock; bring to a boil. Add the milk and potatoes, and bring to a simmer. Partially cover the pot and let simmer 20–25 minutes. Add the spinach and simmer for 5 minutes. Add the cheese and let melt, about 30 seconds. Stir in the cream. Season with salt and pepper to taste.