…Add Cream

One of the best things about the food in Switzerland is the simplicity of all of it. When you see the food plated it isn’t modern or sleek, but you take a bite and your mouth explodes. Don’t get me wrong many chefs in Switzerland have made there styles appear in their presentation but the flavors, ingredients, and process are the most important to the Swiss.

 One example of this is a dedicated farmer and cheese maker, Gerard Biland. His farm and Cafe, Buvette de Invettes, will take your breath away and fill your senses with fresh alp air and the aroma of the cafe. Keep your eyes peeled for more info on this Artisan, coming soon…

Gerard’s farm and cafe is a quaint secret kept in a valley on the edge of the French speaking region of Switzerland. About 15 minutes from the city of Gruyeres, where, yes you guessed it, they make the famous Gruyere Cheese.

After the tour of the farm, cheese cellar, and photos with the cows of course, we headed into the beautiful chalet  with all his specialty cheeses. As you continue into the dining room you are encircled by the most appealing wood walls, wood tables, and wood benches. All adorned with red and white decor. 

We sat and enjoyed our sweet sips of Rivella, as the soup was served, the smell enveloped my nose and my mouth started to water. The soup is a very common soup in Switzerland but it can have many different varieties. Almost every restaurant in Switzerland has it’s own version of Soupe de Chalet.  It has a base of potatoes and onions but in addition it may have leeks, asparagus spears, zucchini, carrots, celery, yellow squash, and even lima beans.

In this beautiful Chalet they had their own spin on the dish. Cream.  I’m not sure if there is a saying around the world but in my kitchen I say, cream makes everything better! They follow the recipe and when they have the perfect taste they add cream. With a garnish of parsley and cheese.

You are totally welcome to leave out the cream and cheese, it still has a wonderful taste. Each variety brings a different flavor, so start experimenting on which is your favorite.

The best kind of soup to warm you from the inside out.



White Potato Soup
Serves 4
Cream Soup
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. 3 c. Potatoes (peeled and cubed)
  2. 2 medium Onions (thinly sliced)
  3. 2 stalks Leeks (cut in half, thinly sliced)
  4. 5 Tbsp. Butter
  5. 1/2 c. Parmesan Cheese
  6. 1/2 c. white cheddar (optional)
  7. 1 1/2 c. Chicken Stock
  8. 1 pint Heavy Cream
  9. Salt and Pepper
  10. 1/2 c. Parsley
  1. Place the potatoes, onions, leeks, and the butter in a pot, with temperature on low and cover.
  2. Stir occasionally, cook until the potatoes are half cooked.
  3. Add Parmesan cheese as well as optional cheese if wanted and stir.
  4. Add Stock and cook until potatoes are done.
  5. Add the Cream and Salt and Pepper.
  6. Serve with parsley as a garnish.*
  1. *Optional - You can add more cheese over top the soup when finished.
Adapted from The Swiss Cookbook
Adapted from The Swiss Cookbook
My Swiss Kitchen http://www.myswisskitchen.com/

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