Alpine Potato-Cheese Soup - cooking recipe

Ingredients

3 Tbsp. butter or margarine
1 c. chopped onions
3 large potatoes
1 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. white pepper
3 c. water
2 c. milk
2 c. shredded Swiss cheese (8 oz.)
2 Tbsp. snipped fresh parsley

Preparation

Melt butter or margarine in a 4-quart saucepan over medium-low heat.
Add onion.
Saute until tender but not browned.
Stir in potatoes, salt, dry mustard, white pepper and water.
Bring to a boil.
Cover and reduce heat.
Simmer 30 minutes until potatoes are very soft.
Press potato mixture through a ricer or a fine sieve into a large bowl.
Return to saucepan.
Stir in milk.
Heat slowly just to boiling.
Lower heat slightly.
Stir in cheese until melted.
Sprinkle with parsley.
Serve immediately in mugs or refrigerate 3 hours and serve cold.
Makes 8 servings.