Delicious soups and soups. Mashed potato soup. How to make mashed potato soup with processed cheese Puree soup with potatoes and processed cheese

Cut the peeled potatoes into pieces, add water, and add a bay leaf. It is better to use potatoes of those varieties that boil quickly and well. Boil the potatoes for about 20 minutes (until fully cooked). There is no need to salt the water.

While the potatoes are cooking, toast the peanuts. If it is unpeeled, you need to fry it a little (to make it easier to remove the skin), and then peel it.

The peeled peanuts need to be fried again until they have a beautiful golden hue and a pleasant aroma. Grind the peanuts into crumbs.

Drain the broth from the boiled potatoes, and mash the potatoes themselves.

Add cheese, a clove of crushed garlic to the hot puree and pour in the broth.

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It is better not to pour the whole broth at once, but leave some of it so that if necessary, you can add it later (after mixing with a blender). This makes it easier to adjust the consistency of the soup.

Mix everything using a blender until smooth and creamy. Now you need to salt the soup to taste, and stirring constantly, heat it to a hot temperature (no need to boil).

Pour the soup into bowls. Garnish each serving with herbs and sprinkle with peanut crumbs. Bon appetit!

Probably every woman has prepared this soup. Simple, fast, loved by adults and children. If you think about it, there is nothing particularly dietary about this soup. I’m so used to breaking down every dish into proteins, fats and carbohydrates... And this dish is exclusively carbohydrate-rich, so you can eat it infrequently if you are taking care of your figure. Although it’s very difficult to tear yourself away - it’s very tasty with crackers!

Products

• Raw potatoes - 400 g
• Processed cheese Hochland 35% - 200 g
• Onion - 50 g
• Greens (dill, parsley)
• White or rye bread for croutons

How to make mashed potato soup

1. Wash and peel the potatoes. Cut into cubes. You can cut it as you like - both large and small, the duration of cooking just depends on this.
2. Peel the onion and cut into large slices.
3. Place the potatoes and onions in a saucepan, add water to cover the vegetables, and set to cook. We don't add salt!
4. During cooking, gray foam may form from the potatoes; this needs to be skimmed off.
5. When the potatoes and onions are cooked, and this takes 15-25 minutes from the moment of boiling, depending on the size of the potato pieces, pour part of the vegetable broth into another saucepan or ladle.
6. Place two blocks of Hochland cheese into the poured broth and puree with a blender or mixer.
7. Grind the potatoes and onions into a puree in a blender (while still hot).
8. Combine cheese and mashed potatoes in one pan, add water to the top (if necessary) and put on fire.
9. Taste and add salt if necessary. Now you need to bring it to a boil and turn it off.
10. Serve with croutons (fry bread, cut into cubes, in a dry non-stick frying pan) and chopped herbs.

Products are given for a one and a half liter pan.

You can do it differently: when the vegetables are cooked, partially drain the broth, add processed cheese and grind everything together with a blender. But I make it in separate saucepans to avoid splashing and for more thorough pureeing. In the photo there are croutons from a loaf, because children like it that way. For myself, I make croutons from whole grain bread with bran, it’s healthier.

Cheese can be used Viola (21 or 28%), or President. Processed cheeses such as Yantar or Kostroma have twice the fat content, but are no better in quality.

Nutritional value of products:

Potato soup with cheese, nutritional value:

Added later: I have already been asked several times whether it is possible to replace processed cheese in such cheeses with grated hard cheese. The answer is no. The fact is that melted salts contain melting salts, so the consistency with them is homogeneous. If you add any hard cheese, it will turn into chewing gum or toffee. Some will dry to the bottom of the pan, some will wrap around the spoon in long threads.

Hello everyone and have a great day! It seems to me that almost every family has favorite and simple dishes.

I recommend preparing a delicious and nutritious mashed potato soup that is suitable for the diet of children and older people. After all, potatoes are a common vegetable in the diet of many of us; they are quite easily digestible and keep you feeling full for a long time; in addition, they have a pleasant, unobtrusive taste and therefore almost everyone loves them.

General principles for preparing mashed potato soup

Different recipes for puree soup with potatoes require different amounts of use of the main product, for example, to prepare the dish in one way you will need only five tubers, while others will need at least 1.5 kilograms.

The food can be cooked not only in water, but also in meat broth. Also, when cooking this dish, be creative and add various ingredients to it. This can be mushrooms, seafood, various vegetables, in addition to the usual onions and carrots, cheese, cream, bacon and much more, depending on personal preferences.

Cream soup with chicken

Aromatic cream soup with chicken will not leave any family member indifferent. To cook it you need to prepare the following ingredients:

• Three potato tubers;
• Chicken broth;
• Two onions;
• Carrot;
• Celery;
• Flour;
• Butter;
• Chicken meat;
• Salt and pepper;
• ½ cup cream;
• A bunch of fresh parsley.

Cooking with chicken broth:

1. Melt butter in a frying pan. Next, chopped onions, diced carrots, a stalk of celery and potatoes are fried on it.
2. Next, the vegetables are sent to a pan with chicken broth, where they are cooked for thirty minutes.
3. The contents of the pan are then seasoned, salted and pureed using a blender.
4. Next, a little flour is added to the warm cream, the resulting mixture is poured into the cream soup, the pan is sent to the stove, and simmered a little under the lid closed.
5. Meanwhile, the boiled chicken is divided into small pieces and then sent to the dish, which again needs to be warmed up a little on the stove.

The finished first course can be decorated with herbs and served. You can also find a video recipe for this soup with chicken to prepare it correctly.

Creamy potato soup with mushrooms

Creamy potato soup with mushrooms is also very often prepared. During the mushroom picking season, this dish becomes most relevant; we will need the following ingredients:

• Five to six potatoes;
• Two or three carrots;
• Bulb;
• Small turnip;
• 300-350 g of mushrooms;
• Vegetable oil;
• Lavrushka;
• Large red pepper.

The question of how to prepare this first dish can be answered like this:

1. Vegetables are thoroughly washed, turnips, carrots, and onions are cut into slices.
2. All chopped vegetables are placed in a pan with water and salt is added.
3. When the dish boils, sliced ​​potatoes and bay leaves are added to it.
4. While the soup is cooking, finely chop the mushrooms, which are then fried in a frying pan.
5. The finished soup is ground in a blender until smooth.

Serve the freshly prepared first course on the table, poured into plates with the addition of fried mushrooms and chopped red peppers, maybe with croutons (instead of bread)

Potato soup with cheese

Cheese is a product loved by many; it goes well with almost everything. Puree potato soup is especially delicious with cheese.

We will need:

• A kilogram of potatoes;
• A liter of milk;
• Half a glass of flour;
• A bunch of green onions;
• 100-150 g cheese;
• Ground black pepper;
• Peppercorns;
• A glass of sour cream;
• Salt;
• Fried bacon.

The recipe looks like this:

1. Unpeeled potato tubers are washed, pierced with a fork and sent to the oven to bake for one hour.
2. The cooled baked potatoes are peeled and mashed with a fork.
3. Next, pour flour into a suitable container, then gradually pour milk into it, without ceasing to stir.
4. Then potatoes, grated cheese, salt and pepper are added to the resulting mixture.
5. The soup is considered ready when the grated cheese melts.

The first course is served to the table, poured into portions, each of which is sprinkled with chopped green onions and bacon, as well as grated cheese.

Creamy potato soup with croutons

Any puree soup is delicious to eat with croutons . Of course, you have to make your own croutons. The recipe with a photo of potato cream soup with croutons is very popular among many housewives. To pamper your family with this dish, we will need the following ingredients:

• Three or four carrots;
• Two stalks of green onions;
• Half a kilogram of potatoes;
• Vegetable oil;
• Salt;
• White bread.

The cooking process is as follows:

1. The carrots are grated, the potatoes are peeled and cut into cubes, the onions are chopped.
2. Next, all the vegetables are stewed in a frying pan in vegetable oil.
3. Then the vegetables are transferred to a pan with water, added some salt and cooked until tender.
4. While the soup is cooking, you can make croutons, that is, cut the bread into small cubes and lightly fry in oil or cook in a toaster without oil
5. The finished soup is ground in a blender to a puree consistency.

The first course is served with croutons, which are placed immediately before eating the soup.

Potato cream soup with beans

For those who love legumes, this dish will become one of their favorites.

The dish will pleasantly diversify the usual diet and for cooking we will need:

• Five potatoes;
• Two onions;
• Olive oil;
• 1.5 liters of water;
• 400-450 g of fresh beans;
• A bunch of cilantro;
• Salt;
• 100-130 g cream;
• Ground black pepper.

The cooking recipe looks like this:

1. Fry chopped onion in olive oil.
2. Peel the potatoes and cut them into cubes, add beans to them, fill everything with water and set to cook.
3. After fifteen minutes of cooking, add chopped cilantro to the potatoes and beans. The soup is cooked for another five to seven minutes.
4. Next, the soup is pureed using a blender.
5. Then put the cream soup on the stove and add cream, salt, pepper to it, wait for it to boil.

Pour the finished dish into portions, garnish with chopped herbs and serve.

Potato cream soup is actually very simple, but tasty and healthy. This dish will help you diversify your usual diet.

Important! If the soup turns out too thick due to too little water, then a couple of ice cubes will reduce the thickness and make it the right consistency. We turn the soup into puree when it has not yet completely cooled, which will help to quickly achieve the desired consistency. Baked rather than boiled potatoes retain more nutrients and vitamins.

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1. Peel the potatoes and cut into small cubes of approximately the same size. On the stove, bring the chicken/vegetable/meat broth to a boil, add the potatoes (add a little salt if necessary) and bring to a boil.
2. After boiling, reduce heat and cook potatoes for about 20-25 minutes. Peel the onion and garlic and chop as finely as possible with a knife. Melt butter in a frying pan and add chopped onions and carrots.
3. Fry the vegetables for about 5 minutes, stirring constantly with a spatula, over low heat. Add flour and mix thoroughly, cook for another minute. Remove the pan from the heat.
4. Cut the bacon (brisket) into small thin slices and fry in a dry frying pan until lightly browned (over medium heat). Blot excess oil from fried bacon on a napkin.
5. Pour a ladle of broth into the onion-garlic frying, stir and return everything to the pan with the soup. Cook it for a couple more minutes and remove from heat.
6. Bring the potato and onion soup to a puree consistency using a blender or potato masher and a sieve. Add heated warm cream and grated cheese to the hot puree soup and place on low heat.
7. Stirring, cook the soup until the cheese is completely dissolved. Salt, pepper, add spices and remove from heat. Ladle the creamy potato soup with cheese into bowls and serve, topped with bacon and/or croutons. Bon appetit!

Cream soups look more refined than regular ones, and many people like their delicate taste. To prepare such a first course, it is not necessary to have great culinary skills or purchase expensive products. Mashed potato soup with cheese is inexpensive, since it does not contain hard-to-find ingredients. It cooks quickly and easily. Potatoes give it a dense consistency, cheese gives it a soft, creamy taste. It is difficult to find a person who will eat such a dish without appetite.

Cooking features

Potato puree soup with cheese is prepared using a simple technology that even a novice cook can master. Knowing a few subtleties will allow him to cope with the task in the best possible way.

• To give the soup a delicate consistency, the products included in its composition are boiled and crushed to a puree. The most convenient way to do this is with a blender, but you can do without it. To do this, simply rub the vegetables through a sieve.
• When using kitchen appliances, follow the operating instructions. Inexperienced cooks sometimes forget to turn off the immersion blender when removing it from the soup or, on the contrary, turn it on too early. As a result, hot splashes scatter to the sides.
• If the vegetables included in the dish are not boiled, but baked or sautéed, it will acquire new shades of taste.
• If you want the soup to be thick, you should put a little more potatoes in it than indicated in the recipe. You can dilute the soup with broth, milk or cream. After chopping the ingredients or adding an additional component, the dish should be boiled for 2-3 minutes or at least brought to a boil. This will sterilize the soup, making it safe and able to be stored for a longer period.

It is best to serve mashed potato soup with croutons. They can be replaced with store-bought crackers with cheese flavor, although homemade ones will be much tastier. It is advisable to serve them in a separate bowl: if you add crackers to the soup, they will quickly become soggy.

Potato soup with melted cheese

• 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, ground black pepper - to taste.

Cooking method:

• Peel the potatoes and cut them into thin slices.
• Scrub and wash the carrots and pat dry with a kitchen towel.
• Remove the peel from the onion and chop finely.
• Grind the carrots on a grater with medium or small holes.
• Mix onions and carrots.
• Grease a baking dish or baking sheet with vegetable oil, lay out a mixture of onions and carrots, and place potato slices on it.
• Freeze the butter by placing it in the freezer for half an hour. Grate directly onto potatoes.
• Salt and pepper. Place in an oven preheated to 200 degrees. Bake until the potatoes are lightly browned.
• Prepare the broth. If you don’t have a lot of time, you can even make broth from concentrate.
• Place vegetables in boiling broth and cook for 5–10 minutes. Meanwhile, finely chop or grate the cheese.
• When the soup boils again, add the cheese and, stirring, cook until the cheese has melted.
• Turn the contents of the pan into puree in any way convenient for you. Add salt and season to taste.
• Bring to a boil and simmer for 2-3 minutes, stirring. Remove from heat.

You can serve the soup with croutons or garlic dumplings. When serving, it doesn’t hurt to sprinkle the dish with chopped herbs. It will give it a more appetizing look and fresh taste.

Potato soup with cheese and croutons

• potatoes – 0.5 kg;
• cauliflower – 0.3 kg;
• carrots – 100 g;
• onions – 100 g;
• processed cheese – 0.2 kg;
• water – 1.2 l;
• loaf – 150 g;
• vegetable oil – 40 ml;
• butter – 40 g;
• hard cheese – 50 g;
• salt, spices - to taste.

Cooking method:

• After peeling the potatoes, cut them into one and a half centimeter cubes.
• Separate the cauliflower into inflorescences, rinse in running water, and let dry.
• Remove the skins from the onion and cut it into small cubes.
• Peel the carrots and grate coarsely.
• Heat vegetable oil in a saucepan intended for making potato soup. Place onions and carrots in it, fry until golden brown.
• Add potatoes and cover with water.
• Cook for 5 minutes after the water boils, add cauliflower and cook for another 15 minutes.
• Transfer the vegetables from the pan into a blender jug, add a ladleful of the broth in which they were boiled. Turn on the unit and turn the vegetables into a homogeneous mass.
• Bring the remaining broth in the pan to a boil, add melted cheese.
• When the cheese has dissolved, add the vegetable mixture to the pan. Add salt, season and stir.
• Boil for a few minutes, remove from heat.
• Cut the bread into thin slices, fry in melted butter, sprinkle with finely grated hard cheese and place in an oven preheated to 180–200 degrees for 10 minutes.

Croutons with cheese will highlight the creamy taste of potato cream soup cooked according to the given recipe.

Potato soup with hard cheese and bacon

• potatoes – 0.7 kg;
• bacon – 60 g;
• hard cheese – 60 g;
• sour cream – 160 ml;
• milk – 0.5 l;
• water - as much as needed;
• flour – 20 g;
• butter – 20 g;
• salt, spices - to taste.

Cooking method:

• Peel the potatoes, roughly chop them, add water and boil until soft. Drain the excess potato broth and mash the potatoes in any convenient way.
• Fry the flour in a saucepan with butter. Pour milk in a thin stream. Whisk the contents of the saucepan at this time to prevent the formation of lumps. Cook for a few minutes.
• Pour milk sauce over potatoes. Stir. Dilute with potato broth to taste. Add sour cream, salt and pepper.
• Boil the soup, sprinkle with finely grated cheese, and cook for a couple of minutes.
• Cut the bacon into thin slices and fry in a dry frying pan.

When serving the soup, slices of bacon should be placed on plates. The dish can also be topped with extra cheese.

Potato puree soup with cheese is prepared according to simple recipes. Even an inexperienced housewife can make it in her kitchen. The dish will not cost much, but its delicate creamy taste will surely captivate both guests and household members.