My 9-year-old niece and I made this last year when my sister was at the hospital having a baby so that they'd have something easy to fix when they got home. Now 10 years old, she asked the other day if we could make "that cheesy soup" again. So I'd say it was a hit.
Chunky Potato-and-Swiss Chowder
gatorcook Posted: 11/24/09
KatieInPhilly Posted: 11/17/08
The first time I made this I couldn't find leeks, so I used a combo of green onions and shallots. The second time I actually used leeks, but I think I liked the first version better! Next time I'm planning to use 1 c. leeks, 1/4 c. green onions, and 1/4 c. shallots. My market never has Yukon golds so I use baking potatoes, maybe that is affecting my onion-potato balance? Despite this, the soup is still excellent.
mrsnobody Posted: 10/21/11
I used fontina instead of swiss because that's what I had. It needed a little more salt than what was called for, but it was very good.
SusanK99 Posted: 02/26/12
Somewhere between a 3.5 and 4. Thick and hearty. I replaced the yellow squash with chopped swiss chard and cut the salt to a near sprinkle of sea salt after platting (or would that be bowling?).
truthfrees Posted: 12/10/12
This is my all time favorite soup. There is nothing I do not like about it. I follow the recipe exactly as written and it is always great.
KCSeattle Posted: 03/21/13
This was delicious and easy to make!! I used vegetable broth instead of chicken broth. Will make again and again!
JimMarltonNJ Posted: 12/18/12
A 3.5, I used butter potatoes because I can buy just what I need. Make sure to blend enough of the soup so it will be thick, it does thicken upon sitting, the leftovers were better than the first night.
dkmiotek Posted: 02/21/14Somerville, MA
This was phenomenal, one of my favorites! I always somehow manage to forget how long it can take to peel potatoes (especially baby yukons), so make sure you leave ample prep time.