Cream soups look more elegant than usual, many people like their delicate taste. For the preparation of such a first dish it is not necessary to have great culinary skills and purchase expensive products. Potato cream soup with cheese is inexpensive, as it contains no inaccessible ingredients. He cooks quickly and easily. Potatoes give it a dense texture, cheese - soft creamy taste. It is difficult to find a person who will eat such a dish without appetite.
Cooking Features
Potato cream soup with cheese is prepared using a simple technology, which even a novice cook can master. Knowledge of several subtleties will allow him to cope with the task in the best way.
- To give the soup a delicate texture, the products in its composition are boiled and ground to a puree-like state. This is most conveniently done with a blender, but you can do without it. To do this, simply wipe the vegetables through a sieve.
- When using kitchen appliances, follow the rules for its use. Inexperienced cooks sometimes forget to turn off the immersion blender at the time of its extraction from the soup, or, on the contrary, turn it on too soon. As a result, hot sprays fly apart.
- If the vegetables that make up the dish are not boiled, but baked or passeed, it will acquire new flavors.
- If you want the soup to be thick, you should put a little more potatoes in it than indicated in the recipe. Dilute the soup can be broth, milk or cream. After grinding the ingredients or adding an additional component, the dish must be boiled for 2-3 minutes or at least boil. This will sterilize the soup, making it safe and able to be stored for a longer period.
Serve the best mashed potato soup with croutons. They can be replaced with purchased croutons with cheese flavor, although homemade ones will be much tastier. It is advisable to serve them in a separate dish: if the croutons are poured into the soup, they will be quickly soaked.
Mashed potato soup with melted cheese
Composition:
- potatoes - 0.5 kg;
- chicken or vegetable broth - 1 l;
- onions - 100 g;
- carrots - 100 g;
- butter - 40 g;
- vegetable oil - 20 ml;
- processed cheese - 0, 2 kg;
- salt, black pepper powder - to taste.
Method of preparation:
- Peel the potatoes, cut them into thin slices.
- Scrape, wash carrots, dry with a kitchen towel.
- Free the onion from the husk, finely chop.
- Grind carrots on a grater with medium or small holes.
- Mix onions with carrots.
- Grease the baking sheet or baking sheet with vegetable oil, put onion and carrot mixture, put slices of potatoes on it.
- Freeze the butter by removing it to the freezer for half an hour. Rub directly on the potatoes.
- Salt and pepper. Put in preheated oven to 200 degrees. Bake until potatoes are browned.
- Prepare the broth. If you do not have much time, you can even boil the broth from the concentrate.
- Put vegetables in boiling broth, boil them for 5-10 minutes. Meanwhile, finely chop or chop the cheese on a coarse grater.
- When the soup starts to boil again, put the cheese in it and, stirring, boil until the cheese melts.
- Turn the contents of the pan into a puree in any way you like. Salt and season to taste.
- Bring to a boil and boil for 2-3 minutes, stirring. Remove from heat.
You can serve the soup with croutons or garlic dumplings. When serving, the dish does not hurt to sprinkle with chopped greens. It will give it a more appetizing look and fresh taste.
Mashed potato soup with cheese and croutons
Composition:
- potatoes - 0.5 kg;
- cauliflower - 0, 3 kg;
- carrots - 100 g;
- onions - 100 g;
- processed cheese - 0, 2 kg;
- water - 1, 2 l;
- long loaf - 150 g;
- vegetable oil - 40 ml;
- butter - 40 g;
- hard cheese - 50 g;
- salt, spices - to taste.
Method of preparation:
- Potatoes, peeled, cut into cubes and a half centimeters.
- Dismantle the cauliflower into florets, rinse in running water, let dry.
- Onion, freeing from the husk, cut into small cubes.
- Peel and grate the carrots.
- In a saucepan designed for cooking potato soup, heat the vegetable oil. Put onions with carrots in it, fry until golden brown.
- Add potatoes and cover with water.
- Cook for 5 minutes after boiling water, add cauliflower and cook for another 15 minutes.
- Put the vegetables from the pan into the blender jar, add the soup ladle, in which they were cooked. Turn on the unit and turn the vegetables into a homogeneous mass.
- Bring the broth in the saucepan to the boil, add the melted cheese.
- When the cheese has dissolved, put the vegetable mass in the pan. Salt, season and mix.
- Boil for a few minutes, remove from heat.
- Bread cut into thin slices, fry in melted butter, sprinkle with finely grated hard cheese and put in an oven preheated to 180-200 degrees for 10 minutes.
Croutons with cheese will accentuate the creamy taste of potato cream soup, cooked according to the above recipe.
Potato soup with hard cheese and bacon
Composition:
- potatoes - 0, 7 kg;
- bacon - 60 g;
- hard cheese - 60 g;
- sour cream - 160 ml;
- milk - 0, 5 l;
- water - as needed;
- flour - 20 g;
- butter - 20 g;
- salt, spices - to taste.
Method of preparation:
- Peel potatoes, cut into large pieces, cover with water and boil until soft. Drain excess potato broth, turn potatoes into mashed potatoes in any convenient way.
- Fry the flour in a saucepan on the butter. Pour milk in a thin stream. Beat the contents of the skillet with a whisk to prevent the formation of lumps. Cook for a few minutes.
- Pour the milk over the potatoes. Stir. To taste dilute the potato broth. Add sour cream, salt and pepper.
- Boil the soup, sprinkle with finely grated cheese, cook for a couple of minutes.
- Cut the bacon into thin slices, fry in a dry frying pan.
When serving the soup to the table, slices of bacon should be laid out on plates. Dish can also be sprinkled with an additional portion of cheese.
Potato cream soup with cheese is prepared according to simple recipes. Even an inexperienced hostess can make it in her kitchen. The dish is inexpensive, but its delicate creamy taste will surely captivate both guests and households.
