I've never been a swiss cheese fan but went out on a limb and tried it in this yummy soup. I found that baby swiss (find it in the deli) has a milder flavor and I like it! Anyone can make this soup! Super easy, one pot dinner in 30 minutes... Makes 2 big bowls full.
Ingredients:
1 T EVOO
1 small onion, chopped (about 1 heaping cup)
Kosher salt & freshly ground black pepper
1 Yukon gold potato, finely chopped
1 3/4 C water
2 C fresh roughly chopped broccoli
1 1/2 C shredded baby swiss cheese
1 thick slice ham, cut into small cubes (about 1 C)
1/4 C heavy cream
4 slices ciabatta bread
2 T light mayo or miracle whip
1. Heat EVOO over medium heat in a medium sized pot. Add onion, season with salt & pepper and cook about 5 minutes, until onion is tender. Stir frequently.
2. Add potato & water, cover & bring to a boil. Reduce heat & simmer about 5 minutes.
3. Add broccoli & continue to simmer until broccoli is just tender, about 7 minutes.
4. In a blender or food processor, puree 1/2 of the soup then add back to the pot.
5. Stir in 1 C cheese & ham. When cheese is melted, stir in cream & ham to heat through then lower heat & cover to keep warm.
6. In a small bowl, mix remaining cheese with mayo and spread onto bread. Place under the broiler until cheese is bubbly and starts to brown. Serve along side soup.
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