Potato and Swiss Cheese Soup – Swiss cheese makes for a very creamy and rich soup.
This was a recipe I found by trial and error. The bacon and swiss cheese add a very complex addition to the potato soup.
2 (32 oz. or 4-16 oz. cans) cartons Chicken Broth
2 lbs. Yukon Gold potatoes sliced thin
1 yellow onion, sliced thin
1 qt. heavy cream
1 C. shredded Swiss cheese
½ C. Parmesan cheese
1/4 C. real bacon bits
2 Tbsp. green onions, diced
Pour chicken broth into a pot, and put in sliced potatoes and onions. Cook on medium heat for about 20 minutes or until potatoes are tender. Add the remaining ingredients and simmer for approximately 20 minutes.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
I am going to try this one out tonight for my parents. I expect I’ll substitute whole milk for the cream, to add fewer fat calories. One thing to remember on this recipe is that it seems to make approx. 8 servings, so plan accordingly. For instance, I am going to half the recipe, since I’m cooking for three.
This is definately a favorite of mine, I came up with this recipe accidently, or rather when I was cleaning out the fridge. I like the cream for myself for two reasons, the taste, and then secondly if you are going to reheat, for me, I like the way cream reheats over regular milk. I hope you enjoy!
has anyone tasted the seven element soup at the wild ginger in seattle, I have tried to get the recipe but to no avail. It is the best I have ever tasted. It has a chicken curry base.