Spicy Swiss Potato Soup

Brown bowl of spicy Swiss potato soup with scallion, Gruyere cheese, and potatoes on top

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

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

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.

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.

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.

Print RecipeBuy the The Red Cat Cookbook cookbook

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Recipe Testers' Reviews

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.

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  1. There’s a lot of benefits to living in Switzerland. The flag is a huge plus.

    …… And I guess there is also food like this.

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