Home Vegetable soups
Potato soup with croutons will appeal to lovers of potato dishes. The soup turns out tender and light due to its puree-like consistency. At the same time, it is very filling and nutritious, and can replace an entire lunch.
Finding a suitable ingredient to add to potatoes is not difficult: potatoes go well with a large number of foods. Therefore, you can prepare mashed potato soup with the addition of completely different ingredients: mushrooms, vegetables, chicken, cheese, bacon, and so on. You can only be limited by your taste preferences and imagination.
How to make mashed potato soup - 15 varieties
- Puree potato soup with mushrooms
- Puree potato soup with shrimp
- Puree potato and carrot soup
- Mashed potato soup with bacon
- Puree potato soup with zucchini
- Puree potato soup with celery
- Puree potato and pumpkin soup
- Puree potato and bean soup (Catalan)
- Puree potato soup with leeks
- Puree potato soup - Czech style
- Mashed potato soup with chicken and vegetables
- Puree potato soup with salmon
- Mashed potato soup with processed cheese in a slow cooker
- Puree potato and corn soup
- Mashed potato soup with broccoli
Puree potato soup with mushrooms
The classic combination of potatoes and mushrooms goes well with any main dish.
Ingredients:
- potatoes 3 pcs
- champignons 100 g
- oyster mushrooms 100 g
- onion 1 piece
- garlic 6 cloves
- pine nuts 30 g
- vegetable oil for frying
- cream 22% 200 ml
- water 100 ml
- salt, pepper to taste
- greens for decoration
Preparation:
First you should prepare all the components. We wash the potatoes and cut them into small slices, put them in a plate and set them aside. Remove the stem from the mushrooms and cut them in random order, also put them in a separate plate. Peel and chop the onion, cut the garlic into thin slices. Chop the pine nuts with a knife, crushing them a little. Place a thick-bottomed pan on the fire and heat a little oil in it; when the oil is hot, fry the potatoes; do the same with the garlic (a second pot or frying pan is required). When the garlic turns golden, place it on a paper napkin and remove excess fat. Add onion to potatoes and fry over moderate heat. Then pour in the cream and water, and after boiling, add the mushrooms to the pan. Boil the vegetables until the potatoes are ready, then chop with a blender. Add salt and pepper to taste. When serving, garnish with herbs, fried garlic, a piece of champignon and nuts.
Classic potato soup
Puree potato soup, recipes for which are published later in the article, can be very simple, with just a few ingredients. For example, onions and garlic are added to the main vegetable.
To make the taste of the dish more delicate, you should use cream and butter. If you exclude dairy products from the recipe, you will get a treat that you can try during Lent.
Ingredients
For the dish you need to take:
- potatoes 750-800 g;
- white onion – 1 head;
- fresh garlic – 3-4 cloves;
- butter fat – 15-20 g;
- cream (low fat) – ½ tbsp.
- oil, salt, pepper.
The amount of cream for this recipe is determined by taste. You can take less or more dairy product. It is also worth preparing white or black croutons in advance, with which the finished treat will be served.
Step-by-step cooking process
The cooking process includes several stages:
- The onion needs to be peeled, then finely chopped into cubes and poured into a frying pan with heated vegetable oil (for example, sunflower or olive). Vegetable pieces will be fried until soft and lightly browned.
- Potatoes need to be peeled, washed, and then cut. You should not make the pieces too small, as they will eventually still be processed by the blender.
- Potato slices must be filled with salted water and sent to cook. When the mixture boils, you can add the onion fry to the pan. The ingredients must be cooked until the potatoes are completely softened.
- While the vegetables are cooking in the pan, it's worth working on the garlic. The latter is peeled, finely chopped and fried in heated butter.
- Already boiled potatoes with fried onions need to be beaten until smooth. And the broth and pans are poured into a separate pan.
- The vegetable mass in the pan must be diluted with broth to the desired soup consistency. Next, garlic fried in butter is added to it. You can puree the soup again, add salt and pepper to taste.
All that remains is to pour cream into the treat, heat it over medium heat for a couple of minutes and serve warm in small serving bowls. A delicious addition to the dish is white or black croutons. Suitable for both homemade and store-bought ones.
Puree potato soup with shrimp
Shrimp add elegance and lightness to the soup.
Ingredients:
- boiled shrimp 200 g
- potatoes 6 pcs
- leek 150 g
- carrots 3 pcs
- onion 1 piece
- vegetable broth 0.75
- vegetable oil 2 tbsp. l
- salt, pepper to taste
Preparation:
Wash and peel all vegetables. Wash the leeks especially thoroughly. Cut into cubes of approximately the same size. Fry the onions in hot oil in a saucepan, after a couple of minutes add the carrots and leeks. Pour in the broth and add the potatoes. Cook for 20 minutes on low heat. Salt and pepper, puree. If necessary, bring the soup to the desired consistency with broth. Add shrimp and let simmer.
Potato soup with croutons
The crispy taste of croutons will pleasantly complement the mashed potato soup. A very successful combination.
Ingredients:
- Potatoes - 6-7 pcs.;
- Onion - 1 pc.;
- Vegetable broth - 800 ml;
- Cream 10% - 150 ml;
- Olive oil - 1 tbsp;
- Baguette
- Salt - to taste;
- Pepper - to taste.
Preparation:
Cut the baguette into small slices, place on a baking sheet and place in the oven to dry at 180 degrees. Remove as soon as the slices begin to turn slightly golden in color.
Peel the potatoes and cut into small cubes.
Peel the onion and cut into small cubes, fry in a frying pan until transparent.
Bring the broth to a boil in a saucepan, add the fried onions and potatoes. Add cream.
Bring to the boil and simmer for 20 minutes, then puree using an immersion blender.
Serve with croutons. Bon appetit!
Puree potato and carrot soup
This recipe will come to the rescue in those cases when guests are already on the doorstep, and there is nothing to treat them with.
Ingredients:
- potatoes 300 g
- carrots 2 pcs
- water 1 l
- onion 1 piece
- tomato 1 piece
- salt, pepper to taste
Preparation:
Cut the peeled potatoes into cubes and place in boiling water. Cut the carrots into small strips and add them to the potatoes. You can chop the onion quite a bit with a knife and also add it to the potatoes. Peel the tomato; to do this, you need to pour boiling water over it and wait a little, after which the skin will easily come off. If the tomato is too hard, you can grate it. Send the resulting pulp to the vegetables on the stove. Cook everything until done, then remove from heat and puree in a blender. Add salt. The consistency of the finished soup should resemble thick, smooth sour cream.
When cooking potatoes, it is better to place them in boiling water, this way you can preserve much more vitamins and microelements in this vegetable.
Cheesy creamy potato soup with broccoli
By following this recipe, you can prepare a healthy and appetizing dish that is used in dietary nutrition. Green puree soup with creamy potatoes will diversify your diet and help you discover new culinary preferences.
What do you need:
- water – 1 l.;
- broccoli – 400 g;
- cream – ½ cup;
- potatoes – 4 pcs.;
- tomatoes – 200 g;
- carrots – 2 pcs.;
- onions – 1 pc.;
- processed cheese – 50 g;
- salt and pepper as desired.
Cooking diagram:
- Prepare ingredients: peel, wash and chop potatoes, onions and carrots. Fill them with water and place the pan with vegetables on the stove. As soon as the mixture boils, boil it for 15 minutes.
- After the specified time, add broccoli to the pan.
- Wash the tomatoes, cut into arbitrary pieces and add to the rest of the ingredients. Boil the mixture for another 10 minutes.
- Give the soup time to cool and puree it using an immersion blender. Transfer the mixture back to the pan, bring to a boil over low heat again and add one piece of processed cheese.
- Once the cheese has completely melted, you can add finely chopped herbs to the soup. Next, according to the recipe for mashed potato soup, all you have to do is stir the dish and serve hot.
Before serving, decorate the plate with croutons and parsley.
To make the consistency of the soup thicker and more viscous, it is recommended to add a small amount of butter during cooking.
Mashed potato soup with bacon
Bacon gives the soup a subtle hint of smokiness and the aroma of a dish cooked over a fire.
Ingredients:
- potatoes 3 pcs
- 1 onion (small size)
- carrots 1 piece
- bacon 130 g
- cream 15% 120 ml
- water 200 ml
- olive oil 20 ml
- spices to taste
- greens for decoration
Preparation:
Peel the vegetables and rinse under running water. Chop carrots and onions into small cubes. Cut two potatoes into bars, one should be left whole. Cut the bacon into strips. Fry the onions and carrots, don’t fry too much - just sauté. Place the fried vegetables in a pan, add chopped potatoes, and place whole potatoes on top. Pour in water so that it covers all the ingredients and cook for about 20 minutes. Take out the finished whole potato and mash it with a fork, put the resulting puree back into the soup. Pour in the cream, you can sprinkle with thyme, you can choose the spices that you like. Bring the soup to a boil again and garnish with herbs when serving.
Potato soup with croutons and cauliflower
It only takes 30 minutes to prepare. This soup is suitable not only for adults, but also for small children.
Ingredients:
- Potatoes - 6-7 pcs.;
- Onion - 1 pc.;
- Carrots - 1 pc.;
- Cauliflower - 150 g;
- Vegetable broth - 800 ml;
- Cream 10% - 150 ml;
- Olive oil - 1 tbsp;
- Baguette
- Salt - to taste;
- Pepper - to taste.
Preparation:
Cut the baguette into small slices, place on a baking sheet and place in the oven to dry at 180 degrees. Remove as soon as the slices begin to turn slightly golden in color.
Separate the cauliflower into florets.
Peel the potatoes and cut into small cubes.
Peel the onion and cut into small cubes, peel and grate the carrots. Fry the vegetables in a frying pan until golden brown.
Bring the broth to a boil in a saucepan, add the roast, cauliflower and potatoes. Add cream.
Bring to the boil and simmer for 20 minutes, then puree using an immersion blender.
Serve with croutons. Bon appetit!
Puree potato soup with zucchini
A recipe for those who watch their figure and adhere to a healthy diet.
Ingredients:
- potatoes 8 pcs
- garlic 1 head
- zucchini 1 piece
- green onion 1 bunch
- butter
- milk 1 l
- salt, pepper to taste
Preparation:
Peel, cut the potatoes and put them to boil. Peel the garlic and crush it with a knife blade, put it in the pan with the potatoes. Cook until done. Drain the water and pour half the milk over the finished potatoes, add salt and pepper. Place on fire and bring to a boil. While the potatoes and milk are boiling, finely chop the green onions. Remove the tail from the zucchini, you don’t have to peel it, cut it into thin quarters. Remove the potatoes from the heat and puree them with a blender, put them back on the heat and pour in the remaining milk. Heat a frying pan with butter and fry the zucchini. When the zucchini turns golden brown, remove it from the heat and add it to the pan with the potatoes. Bring the soup to a boil and season with green onions. Close the lid and let it brew for about 15 minutes.
Potato soup with croutons and meatballs
A very tasty and satisfying soup that will replace a whole lunch. It is prepared simply and quickly, and the taste is excellent.
Ingredients:
- Potatoes - 6-7 pcs.;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Minced meat - 200 g;
- Breadcrumbs - 50-100 g;
- Baguette
- Salt - to taste;
- Pepper - to taste.
Preparation:
Cut the baguette into small slices, place on a baking sheet and place in the oven to dry at 180 degrees. Remove as soon as the slices begin to turn slightly golden in color.
Peel the potatoes and cut into small cubes.
Peel the onion and cut into small cubes, peel and grate the carrots. Fry the vegetables in a frying pan until golden brown.
Mix the minced meat and breadcrumbs and form into small balls.
Bring water to a boil in a two-liter saucepan. Place meatballs in boiling water and cook until done. Then remove the meatballs from the broth.
Add the roast and potatoes to the boiling broth.
Bring to the boil again and simmer for 30 minutes, then puree using an immersion blender.
Place the prepared meatballs in the puree soup.
Serve with croutons. Bon appetit!
Puree potato soup with celery
The amount of vitamins and nutrients in this soup is incredibly large. One serving can saturate the body with a daily supply of vitamins.
Ingredients:
- potatoes 5 pcs
- celery stalk 7 pcs
- garlic 3 cloves
- broth (water) 1 l
- butter 30 g
- flour 2 tbsp. l
- milk 0.5 l
- salt, pepper to taste
Preparation:
Wash all vegetables, peel and cut into cubes. Place everything in a saucepan, add broth and cook for 15-20 minutes. Heat butter in a frying pan and fry flour in it. When the flour turns golden brown, add milk and stir constantly until thickened. In a blender, puree the vegetables and add the milk mixture, salt and pepper. Serve warm.
Potato soup with croutons and sausages
The crispy taste of croutons will pleasantly complement the mashed potato soup. A very successful combination.
Ingredients:
- Potatoes - 6-7 pcs.;
- Onion - 1 pc.;
- Carrots - 1 pc.;
- Vegetable broth - 800 ml;
- Cream 10% - 150 ml;
- Butter - 50 g;
- Garlic - 1 clove;
- Smoked sausages - 3 pcs.;
- Baguette
- Salt - to taste;
- Pepper - to taste.
Preparation:
Cut the baguette into small slices, place on a baking sheet and place in the oven to dry at 180 degrees. Remove as soon as the slices begin to turn slightly golden in color.
Peel the potatoes and cut into small cubes.
Peel the onion and cut into small cubes, peel and grate the carrots. Fry the vegetables in a frying pan until golden brown.
Bring the broth to a boil in a saucepan, add the roast, finely chopped garlic and potatoes. Add cream and butter.
Bring to the boil and simmer for 20 minutes, then puree using an immersion blender.
Cut the sausages and fry in a frying pan until golden brown.
Add the sausages to the soup just before serving.
Serve with croutons. Bon appetit!
Puree potato and pumpkin soup
Using ordinary and familiar vegetables, you get an extraordinary dish that can be served to guests at a dinner party.
Ingredients:
- pumpkin 300 g
- potatoes 2 pcs
- sour cream 250 g
- onion 1 piece
- sunflower oil 30 ml
- salt, pepper to taste
Preparation:
Peel and chop the vegetables. Heat the oil and fry the onion until transparent. Add potatoes, after 5 minutes add pumpkin. Fry until golden brown. Cover with water and simmer covered for 20 minutes. Blend the finished soup with a blender, add sour cream, and bring to a boil again. When serving, decorate with croutons.
Potato soup with croutons and bacon
The perfect combination of potatoes, crispy croutons and bacon will not leave your loved ones indifferent. This dish will definitely become a favorite on your table.
Ingredients:
- Bacon - 5 slices;
- Potatoes - 6-7 pcs.;
- Onion - 1 pc.;
- Vegetable broth - 800 ml;
- Cream 10% - 150 ml;
- Olive oil - 1 tbsp;
- Parsley - 1 bunch;
- Frisee salad - 1 bunch;
- Baguette
- Salt - to taste;
- Pepper - to taste.
Preparation:
Cut the baguette into small slices, place on a baking sheet and place in the oven to dry at 180 degrees. Remove as soon as the slices begin to turn slightly golden in color.
Peel the potatoes and cut into small cubes.
Peel the onion and cut into small cubes.
Add a little olive oil to the bottom of a double bottom pan and add the onions. Fry until transparent.
Add potatoes to the onions, pour vegetable broth over everything and add cream.
If desired, vegetable broth can be replaced with chicken or meat.
Bring to the boil and simmer for 20 minutes, then puree using an immersion blender.
Fry bacon pieces in a frying pan.
Wash the lettuce and parsley and chop.
Add herbs and bacon pieces to the soup.
Serve with croutons. Bon appetit!
Puree potato and bean soup (Catalan)
World famous and recognized recipe. And preparation will take no more than an hour.
Ingredients:
- potatoes 4 pcs
- beans (fava) 450 g
- onion 1 piece
- cilantro 1 bunch
- cream 10% 150 g
- vegetable broth 1.5 l
- olive oil 30 g
- salt, spices to taste
Preparation:
Peel and chop the vegetables. Heat oil in a thick-walled pan and fry the onion. Add potatoes, beans, pour in broth. Boil for about 5 minutes. Add finely chopped cilantro and cook for another 15 minutes. Puree with a blender and put back on the heat. Pour in the cream and season with spices. Serve garnished with croutons or herbs.
Original fried potato soup
Have you tried this? By the way, this is a very successful way to use up the fried potatoes left over from the evening.
Ingredients:
- Raw potatoes – 500 gr.
- Water – 600 ml.
- Onion – ½ head.
- Salt, pepper, oil.
Cook:
- Peel the potatoes and cut into soup strips. Fry in a frying pan until done.
- If you prepared the dish without onions, chop it into cubes and sauté in a separate frying pan.
- Transfer the fried vegetables to a cooking container, pour in water (cold or hot, it doesn’t matter).
- Bring to a boil, simmer for about 5 minutes. Then puree with a blender. Add sour cream or cream if desired.
Puree potato soup with leeks
Leeks have a more subtle and delicate taste. An ideal lunch option for every day.
Ingredients:
- potatoes 500 g
- leek 2 stalks
- garlic 5 cloves
- butter 30 g
- olive oil 1 tbsp. l
- vegetable broth or hot water 1 liter
- bay leaf 2 pcs
- cream 22% 80 ml
- salt, pepper to taste
Preparation:
Rinse the potatoes, peel and cover with cold water. Wash the leek thoroughly and cut into small pieces. Heat butter and olive oil in a large, deep saucepan, fry finely chopped garlic and add leeks. Fry for 5-6 minutes, when the onion becomes soft and begins to release moisture, pour broth or water into the pan. Then put the diced potatoes into the pan. Bring to a boil and add salt, add bay leaf, simmer over low heat for about 20 minutes. Remove the pan from the heat and blend all the contents using a blender. Pour in the cream and simmer for a couple more minutes.
When preparing pureed soups that contain cream, they can be replaced with coconut milk. The taste will be more delicate, and the soup will be less fatty.
Puree potato soup - Czech style
Soup for true gourmets and connoisseurs of haute cuisine.
Ingredients:
- potatoes 9 pcs
- water 4 glasses
- cream 15% 1 cup
- sour cream 1 cup
- caraway
- salt, pepper to taste
- chicken egg 1 pc
Preparation:
Wash and peel the potatoes, cut into random order. Boil in salted water with the addition of cumin. Whip the cream with egg whites, pour into the potatoes, cook until the potatoes turn into mashed potatoes. Remove the pan from the heat and season the soup with sour cream mixed with yolk, mix well and season with herbs before serving.
Mashed potato soup with chicken and vegetables
Everyone is familiar with the soup, but in the form of puree, it will surprise you with its taste and aroma.
Ingredients:
- potatoes 1 kg
- carrots 100 g
- eggs 2 pcs
- tomatoes 350 g
- blue onion 50 g
- butter 100 g
- boiled chicken fillet 250 g
- chicken broth 1.5-2 l
Preparation:
Rinse and peel the vegetables first. Cut the onion into cubes, grate the carrots on a coarse grater. Cut the potatoes into small slices. Peel the tomato and cut into cubes. Heat a large saucepan on the stove and put butter in it. Fry the onion in hot oil until transparent. Add carrots to the onion and fry for a couple of minutes. Add tomatoes to the pan. Pour the fried vegetables with broth and salt to taste. Bring the soup to a boil and add potatoes to the pan. Cover with a lid and cook until the vegetables are fully cooked. While the soup is cooking, chop the boiled chicken. Place the chicken in a blender and puree until smooth. Break the eggs into a deep plate and lightly beat with a whisk. Puree the boiled vegetables with broth in a blender, add chicken. Stir and put back on the stove, bring to a boil. Next, with constant stirring, pour the beaten eggs into the soup. Bring to a boil again and turn off. The soup is ready.
To prevent the butter from burning and foaming during frying, you need to add a little sunflower or olive oil to it.
Puree potato soup with salmon
This recipe is taken from a restaurant menu. The ideal combination of potatoes and salmon is not only satisfying, but also incredibly tasty.
Ingredients:
- potatoes 4 pcs
- onion 1 piece
- carrots 1 piece
- water 200 ml
- cream 15% 100ml
- salted salmon 200 g
- green onion
- vegetable oil 20 g
- salt, pepper to taste
Preparation:
Peel the onion and cut into half rings, fry in oil. Grate the carrots and add to the onions. Add diced potatoes and cover with water. Simmer the vegetables until the potatoes are ready. Mix with a blender and put on low heat. Pour in the cream and simmer for about a minute. Chop the salmon and add to the prepared soup.
Potato soup with croutons and mushrooms
Potatoes, cream and mushrooms can easily be called a classic combination. Be sure to prepare this soup at home and please your loved ones.
Ingredients:
- Potatoes - 6-7 pcs.;
- Onion - 1 pc.;
- Chicken broth - 1 l;
- Cream 10% - 150 ml;
- Mushrooms (champignons) - 200 g;
- Baguette
- Salt - to taste;
- Pepper - to taste.
Preparation:
Cut the baguette into small slices, place on a baking sheet and place in the oven to dry at 180 degrees. Remove as soon as the slices begin to turn slightly golden in color.
Peel the potatoes and cut into small cubes.
Finely chop the mushrooms. Peel the onion and cut into small cubes. Fry onions and mushrooms in a frying pan until golden brown.
Bring the broth to a boil in a saucepan, add the roast and potatoes. Add cream.
Bring to the boil and simmer for 20 minutes, then puree using an immersion blender.
Serve with croutons. Bon appetit!
Mashed potato soup with processed cheese in a slow cooker
The dish prepares very quickly. And thanks to cooking in a slow cooker, all useful microelements are preserved.
Ingredients:
- potatoes 700 g
- carrots 200 g
- onion 1 piece
- garlic 2 cloves
- chicken broth 1 l
- processed cheese
- greens for decoration
- olive oil 1 tbsp. l
- salt, pepper to taste
Preparation:
Peel the vegetables and cut into cubes. Chop the garlic with a knife. Pour a tablespoon of oil into the multicooker bowl and turn on the “frying” mode for 5 minutes. Put onions and garlic there. Add potatoes and carrots. Pour broth over all vegetables. Close the lid, set the “steam” mode, and the timer for 40 minutes. While the soup is cooking, randomly crumble the melted cheese. Pour the finished soup into a food processor or blender, add cheese and grind everything until smooth. When serving, garnish with herbs and croutons.
Lean potato puree soup with croutons
Potato soup can be delicious even without adding cream or milk.
Ingredients:
- Potatoes - 6-7 pcs.;
- Chicken broth - 1 l;
- Baguette
- Salt - to taste;
- Pepper - to taste.
Preparation:
Cut the baguette into small slices, place on a baking sheet and place in the oven to dry at 180 degrees. Remove as soon as the slices begin to turn slightly golden in color.
Peel the potatoes and cut into small cubes.
Bring the broth to a boil in a saucepan and add the potatoes.
Boil for 20 minutes, then puree using an immersion blender.
Serve with croutons. Bon appetit!
Puree potato and corn soup
This version of the soup is acceptable and recommended for the children's menu.
Ingredients:
- potatoes 2 pcs
- corn on the cob 4 pcs
- onion 1 piece
- butter 2 tbsp. l
- flour 1 tbsp. l
- milk 800 ml
- spices, salt to taste
Preparation:
Peel the potatoes and onions and chop finely. Cut the kernels off the corn with a sharp knife. Fry the onion in butter, add the potatoes and fry for about 5 minutes, then add the flour and mix well. Constantly stirring, pour in the milk and bring to a boil, add corn, salt and pepper. Boil covered for 15 minutes. Strain the soup through a sieve or use a blender.
Potato soup with croutons and meat
Potato soup will turn out even more satisfying and appetizing if you prepare it with rich meat broth.
Ingredients:
- Potatoes - 6-7 pcs.;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Meat on the bone - 400 g;
- Baguette
- Salt - to taste;
- Pepper - to taste.
Preparation:
Rinse the meat, place in a two-liter saucepan and add water. Boil for 1.5-2 hours. Then remove the meat, let cool and separate from the bone. Cut the pulp into small pieces. The bone will no longer be needed.
Cut the baguette into small slices, place on a baking sheet and place in the oven to dry at 180 degrees. Remove as soon as the slices begin to turn slightly golden in color.
Peel the potatoes and cut into small cubes.
Peel the onion and cut into small cubes, peel and grate the carrots. Fry the vegetables in a frying pan until golden brown.
Add the roast, meat and potatoes to the boiling broth.
Bring to the boil again and simmer for 20 minutes, then puree using an immersion blender.
Serve with croutons. Bon appetit!
