Swiss Brown Potato Soup (Bruni Härdöpfelsuppe)


  • 1/2 c Flour
  • 1 tb Oil
  • 1 Small Onion, finely chopped
  • 600 g Vegetables, finely chopped (Brussels sprouts, carrots, celery, leeks, etc)
  • 400 g Potatoes, peeled and grated
  • 1.5 l Cold water with bouillon
  • 3 Bay leaves
  • 1 pinch Ground Cloves
  • Lovage, Pepper, Paprika, Nutmeg, Marjoram
  • Salt to taste


  1. Brown flour. Low heat, stirring continuously. (Or buy pre-browned flour.)
  2. Heat oil in large soup pot.
  3. Sauté onion, stir in vegetables, then potato.
  4. Cool slightly, sprinkle with browned flour, and add cold bouillon.
  5. Add bay leaves and other seasonings.
  6. Simmer for at least 1 hour.

Heat sausages in the soup if you like – Bavarian smokies are best. Optionally garnish bowls with finely grated Gruyère. Eat as a meal with heavy, crusty bread.

Source: Fresh Foodie’s mom (Ruth Warburton)

recipes/swiss_brown_potato_soup.txt · Last modified: 2008/09/12 03:11 by Fresh Foodie
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