Spicy Swiss Potato Soup

Spicy Swiss Potato Soup Recipe

This potato soup is spiced up with cayenne pepper, ladled over grated Gruyère, and topped with sliced scallions, giving a full complement of flavors and textures that is fun to eat and delicious.–Jimmy Bradley and Andrew Friedman


If you have leftover mashed potatoes, this is a great way to use them; you’ll need about 2 cups. Start the recipe after the food-mill step, adding the potatoes to a pot, leaving out half of the cream and milk, and substituting chicken stock for the cooking liquid.

Spicy Swiss Potato Soup Recipe

  • Quick Glance
  • 25 M
  • 50 M
  • Serves 4


  • 3 tablespoons butter
  • 1 small shallot, finely chopped
  • 1 1/2 pounds (about 2 medium) Idaho potatoes, peeled and quartered
  • 3 cups homemade chicken stock or low-sodium canned chicken broth
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • Salt
  • Freshly ground black pepper
  • Cayenne pepper
  • 3/4 cup (about 6 ounces) grated Gruyère cheese
  • 2 teaspoons hot paprika
  • 2 scallions, white and green parts, finely sliced


  • 1. Melt 2 tablespoons of the butter in a heavy-bottomed soup pot over medium-high heat. Add the shallot and saute until softened but not browned, approximately 3 minutes.
  • 2. Add the potatoes, chicken stock, and 3 cups water. Bring to a boil and then lower the heat so the liquid simmers. Cook until the potatoes are soft to a knife-tip, approximately 15 minutes. Pour the contents of the pot into a fine-mesh strainer set over a bowl. Set the cooking liquid aside.
  • 3. Pass the potatoes through a food mill or ricer. Return the potatoes to the pot over medium heat and add the milk, cream, and 1 1/2 cups of the cooking liquid. Whisk gently to incorporate, but do not overwork the potatoes. Season with salt, pepper, and cayenne pepper to taste. Finish by whisking in the remaining tablespoon butter.
  • 4. To serve, put some shredded Gruyère in the bottom of each of 4 bowls, and ladle in the hot soup. Garnish with a dusting of paprika and the scallions.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

Joan Osborne

Dec 13, 2006

This potato soup has a wonderful flavor from the Swiss and a nice bit of spiciness from the paprika and cayenne. Perfect on a cold winter night.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.