Raclette soup: 3 recipes with raclette cheese and leftovers

Updated: 1 November 2026

Short answer: for a quick soup from raclette leftovers, Swissmilk mashes 2–4 cooked floury potatoes, warms them with 1.5 dl of full cream, adds 4–5 dl of hot stock and grates 80 g of cheese, for example raclette cheese, over the bowls (2 servings, 30 minutes) [1].

If potatoes and cheese are left over after a raclette, soup is one way to use them. The three recipes below come from Swissmilk, Valais/Wallis Promotion and Raclette Suisse: a potato soup made from leftovers, the traditional Valais bread soup («soupe frite») and an onion soup served with a raclette cheese baguette.

Spicy cheese and potato soup (2 servings, 30 minutes)

Swissmilk [1]. The recipe is meant for leftovers: boiled potatoes, peeled jacket potatoes (Gschwellti) or mashed potatoes. For the cheese, Swissmilk suggests Emmentaler AOP or raclette cheese.

Ingredients

• 2–4 cooked floury potatoes (e.g. Agria)
• 1.5 dl full cream
• 4–5 dl hot stock
• salt, pepper, chilli flakes (Peperoncini) or cayenne pepper
• 80 g cheese, e.g. raclette cheese
• 1 spring onion, finely sliced, or onion sprouts

Method

Mash the potatoes and warm them with the cream, stirring. Add the stock, season with salt, pepper and chilli or cayenne, and simmer gently for a few minutes. Ladle into plates or bowls, grate the cheese over them on a rösti grater and scatter with spring onion or sprouts. Swissmilk gives 538 kcal per serving.

Valais bread soup – soupe frite (5 people, 45 minutes)

Valais/Wallis Promotion, recipe by Stève Delasoie, Hôtel du Crêt, Bourg-Saint-Pierre [2]. Here the raclette cheese is part of the soup itself: it is layered with rye bread and covered with stock [4].

Ingredients

• 400 g Valais rye bread AOP
• 200 g onions
• 100 g butter
• 300 g Raclette du Valais AOP
• 1.5 l vegetable stock

Method

Heat the stock. Cube the bread, grate the cheese and keep it in the fridge. Slice the onions thinly and caramelise them in the butter in a hot pan over medium heat. In a gratin dish or soup tureen, layer bread cubes and grated cheese until the dish is full [4]. Spread the onions on top, pour over the hot stock and bake for 5–10 minutes until the cheese is golden brown. The source allows 30 minutes of preparation and 15 minutes of cooking, gives 560 kcal per person and suggests Johannisberg or Gamay with it.

French onion soup with raclette baguette (4 servings, 35 minutes)

Raclette Suisse, recipe by food blogger Belinda («eat, letters and deco») [3]. The soup itself contains no cheese; the raclette cheese is baked on the baguette served alongside.

Ingredients

• Soup: 1 heaped tbsp butter, 1 level tbsp brown sugar, 4 medium onions in slices, 1 level tbsp flour, 1 dl white wine, 1.2 l vegetable stock, 10 g chives (half for garnish)
• Baguette: 1 large baguette (about 260 g) cut into 4 pieces, 150–170 g raclette cheese (plain or paprika), 3 tsp olive paste, some rocket, 5 cherry tomatoes

Method

In a tall pan, sweat the onions briefly in the butter with the sugar. Stir in the flour, deglaze with the white wine and add the stock. Cover and simmer over medium heat for 15–20 minutes until the onions are soft, then stir in the chives, season and keep warm. Preheat the oven to 230 °C. Spread the baguette pieces with olive paste, top with raclette cheese and bake on a lined tray in the middle of the oven for 5–8 minutes. Pour the soup into deep plates, top the baguettes with rocket and tomatoes, set them on the rim, sprinkle with chives and serve at once.

Tips from the recipes

• Grating the cheese: two recipes use grated cheese, straight over the bowls [1] or grated in advance and kept cool [2].
• Leftover potatoes: Swissmilk names boiled potatoes, peeled jacket potatoes and mashed potatoes as the base [1].
• Oven: the bread soup and the baguette only need a short time in the oven, 5–10 minutes [2] or 5–8 minutes at 230 °C [3].

For storing or freezing leftover cheese, see Freezing raclette cheese and using leftovers. More oven recipes with raclette cheese: Raclette gratin and Raclette cheese toast. Which potatoes to choose: Raclette potatoes. All recipes: Raclette recipes.

Sources

All accessed on 1.11.2026.

1. Swissmilk: recipe «Scharfe Käse-Kartoffelsuppe» (in German) – https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/KB_SP2004_054/scharfe-kaese-kartoffelsuppe/
2. Valais/Wallis Promotion (valais.ch): recipe «Bread soup» – https://www.valais.ch/en/taste/valais-specialties/recipes/bread-soup
3. Raclette Suisse: recipe «French onion soup with Raclette baguette» – https://www.raclette-suisse.ch/en/recipes/detail-recipes/raclette/french-onion-soup-with-raclette-baguette
4. Valais/Wallis Promotion (valais.ch): recipe «Walliser Brotsuppe» (in German, version of [2]; used for the layering step) – https://www.valais.ch/de/geniessen/walliser-spezialitaeten/rezepte/walliser-brotsuppe