Five years ago, I married a 42-year-old bachelor.   This guy cooks, cleans, does his own laundry, fixes things and lifts heavy stuff . . . plus he’s cute and pretty funny. 

He came with a slightly battered, red,  Betty Crocker cookbook with his favorite family recipes tucked inside.  He doesn’t clip recipes like I do, but enjoys his tried-and-true special dishes and keeps recipes of dishes that he loves.   Many of the recipes came from his Italian mom who is an amazing cook and some came from his brother-in-law who is a professional chef.  You should taste the cooking at family gatherings!  His recipes are all tasty and I love it when he cooks.   Last weekend, he made his Swiss Potato Soup . . . a simple, but very tasty soup that gets better every time it’s reheated.  He served it with crispy, thin, buttered toasts and it was perfect.  I love this guy! 




  • 4 large potatoes – peeled,  large dice
  • 1-1/2 cup celery – sliced
  • 1 medium onion – small dice
  • 8-10 large mushrooms – sliced
  • 3 large (15 oz.) cans of chicken broth
  • 2 cups water


  • ¼ cup butter
  • ¼ cup flour


  • Grated Swiss cheese

Combine all soup ingredients in a large pot. 
Bring to a boil. Simmer at a low boil until veggies are tender.

Prepare roux:
Combine butter and flour in a small skillet – heat and stir.
Add roux to soup and stir until thickened.  If soup doesn’t thicken enough, you can make a little more roux.

Serve with grated Swiss cheese on top. (I like a little Italian parsley as well)