🥣 Soupe de Chalet
Soupe de chalet is a thick, creamy alpine soup from the Swiss mountains, made with whatever vegetables are at hand — potatoes, leeks, carrots, spinach — simmered and enriched with cream and plenty of melted cheese. Cubes of bread are added to soak up the soup, making it a warming one-pot meal for cold days.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g potatoes, diced
- 2 leeks, sliced
- 2 carrots, diced
- 100 g spinach
- 1 onion, chopped
- 1.2 l vegetable broth
- 150 ml cream
- 120 g Gruyère or vacherin cheese, grated
- 4 slices stale bread, cubed
- 1 tbsp oil, salt, pepper, nutmeg
Method
- Soften the onion and leeks in the oil for 5 minutes.
- Add the potatoes, carrots and broth and simmer 20 minutes.
- Add the spinach and cook 3 minutes, then stir in the cream and season.
- Put the bread cubes in bowls, ladle over the soup and top with the grated cheese so it melts.
How to make it lighter
- Replace half the cream with extra broth.
- Use more vegetables and fewer bread cubes per bowl.
- Grate the cheese finely — a small amount covers more surface.
History
The soup comes from the Gruyère region of the canton of Fribourg, where it was traditionally cooked in mountain chalets using farm produce and local cheese. It is still served in alpine restaurants across western Switzerland.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →