Rich cheese soup in the Polaris multicooker: 3 recipes

How to cook cheese soup in a slow cooker - 15 varieties

1. Cheese soup with mushrooms in a slow cooker
2. Cheese soup with spinach in a slow cooker
3. Cheese soup with sausage in a slow cooker
4. Cheese soup with tomatoes in a slow cooker
5. Cheese soup with Chedar and cream cheese in a slow cooker
6. Cheese soup with broccoli in a slow cooker
7. Cheese soup with salmon in a slow cooker
8. Cheese soup with bacon in a slow cooker
9. Cheese soup with chicken in a slow cooker
10. Prune cheese soup in a slow cooker
11. Cheese soup with canned food in a slow cooker
12. Cheese soup with shrimp in a slow cooker
13. Cheese soup with leeks in a slow cooker
14. Cheese soup with celery in a slow cooker
15. Cheese soup with pork in a slow cooker

Cheese soup with mushrooms in a slow cooker

A light soup with the aroma of mushrooms and a creamy note.

Ingredients:

• onion 1 piece
• carrots 1 piece
• potatoes 4 pcs
• processed cheese 240 g
• champignons 300 g
• salt, seasonings to taste

Preparation:

Prepare food. Wash the vegetables under running water and peel. Turn the multicooker on to the “frying” mode, timer for 20 minutes, pour in a little vegetable oil. While the multicooker bowl is heating up, you need to chop the vegetables. The onion needs to be cut into small cubes, the smaller you get, the better. Grate the carrots on a coarse grater. Place chopped onions and carrots in a bowl, stir and leave to sauté. Cut the mushrooms into slices, but do not chop them too much. They should be clearly visible in the finished soup. Place the chopped mushrooms in a bowl. Fry the vegetables and mushrooms until the end of the program, stirring occasionally. In the meantime, cut the potatoes into small cubes and grate the melted cheese. At the end of the “frying” program, place potatoes and cheese into the bowl. Fill with warm, or preferably hot, water, at this point the soup needs to be salted and seasoned. After closing the lid, select the “soup” program, the default time is 1 hour. Serve the finished soup hot.

To prevent the processed cheese from sticking to your hands while grating it, you should first place it in the freezer for 5-10 minutes.

Cream soup

As we know, recipes for cream cheese soup are different. Above we have already reviewed some recipes for cream cheese soup. Now it’s time to look at perhaps the most unusual recipe for pureed cheese soup. This is a recipe for cheese soup with sausage. How to cook cheese soup with sausage? To make cream cheese soup in a slow cooker, take:

• 300 grams of processed cheese
• 300 grams of sausage
• 600 grams of potatoes
• 1 carrot
• 1 onion
• A little vegetable oil
• 3 liters of water

Salt and spices to taste.

Cooking method:

To prepare cream cheese soup, it is best to use soft cheeses or processed cheeses. Also, to prepare pureed cheese soup, you can use not only sausage, but also ham. In this case, the cream cheese soup will only turn out tastier.

Let's start preparing cheese soup with sausage. We clean and chop all the vegetables and sausage. Fry onions and carrots in a multicooker in vegetable oil in the “Baking” mode until soft. After this, put the chopped potatoes into the slow cooker. Fill with water. Set the “Soup” mode. Cook for 60 minutes. 5 minutes before the end of cooking, add sausage or ham to the slow cooker. Salt and add spices to taste. If you want to make a spicy cheese soup with sausage, it is better to add hot spices, such as red or black pepper, suneli hops, etc. It is also recommended for lovers of spicy dishes to prepare cheese soup with smoked sausage.

After cooking is complete, open the multicooker lid again and add the chopped cheese. Mix the cream cheese soup well. Close the lid and leave the cheese and ham soup to steep for another 5 - 10 minutes.

Puree cheese soup is best served hot. You can garnish the cream cheese soup with chopped herbs before serving.

We now know how to make cheese soup with sausage or ham. In a similar way, you can prepare cheese soup with sausages. The recipe for cheese soup with sausage is similar to that described above.

Cheese soup with spinach in a slow cooker

This is the most spring soup, with the aroma of fragrant herbs and the bright taste of cheese.

Ingredients:

• spinach 250 g
• boiled chicken eggs 2 pcs
• potatoes 2 pcs
• carrots 1 piece
• onion 2 pcs
• vegetable oil 35 ml
• processed cheese 100 g
• green onions 25 g
• cilantro 25 g
• salt to taste

Preparation:

Wash and peel the vegetables. Cut the onions and carrots into small cubes, potatoes into slightly larger cubes. Pour oil into a preheated multicooker bowl and fry the onions and carrots, after 7 minutes add the potatoes. Finely chop the greens with a knife. Cut the eggs into cubes. Pour water into the multicooker bowl, add processed cheese, spinach, herbs and eggs. Salt and season to taste. Set the “soup” mode, time 15 minutes. At the end of the program, the soup is ready.

Cheese soup is a versatile dish that can be paired with many spices. But the most successful combination is considered to be with bay leaf and allspice.

Cheese soup with sausage in a slow cooker

A soup recipe for those who love to eat tasty food and don’t like to cook for a long time.

Ingredients:

• potatoes 3 pcs
• carrots 1 piece
• onion 1 piece
• sausage 150 g
• soft processed cheese 300 g
• dill greens 1 bunch
• salt to taste

Preparation:

All ingredients for making soup should be prepared in advance. Wash and peel the vegetables. Grind until required. It is better to cut the sausage into small pieces, so it will become more noticeable and stand out in the soup. On the multicooker display, select the “frying” mode, pour oil for frying into the bowl and add onions and carrots. While the vegetables are frying, you need to put water to boil. When the onions and carrots are fried, you need to add potatoes, sausage and cheese. Pour hot water into a bowl, add salt and stir. Set the “soup” mode and cook until the end of the program. Season the finished soup with finely chopped dill.

Cheese soup with tomatoes in a slow cooker

Do you want to try an elegant and sophisticated dish? Then this recipe is especially for you.

Ingredients:

• chicken broth 1 l
• hard cheese 200 g
• tomato 4 pcs
• boiled yolk 2 pcs
• butter 20 g
• salt
• nutmeg
• fresh basil
• black pepper

Preparation:

First, you should blanch the tomatoes, or simply put, remove the skins from them. Pour the broth into the multicooker bowl and bring it to a boil, add salt and season with spices. Set the “soup” mode to cook for 20 minutes. Add tomato pulp. In the meantime, mix the grated cheese with the yolk and butter. 5 minutes before the end of the program, add the cheese and egg mixture to the soup. Serve the finished soup hot, garnished with a sprig of basil.

Cheese soup with Chedar and cream cheese in a slow cooker

It's hard to find a more cheesy soup recipe. The dish has a rich taste and aroma of cheese.

Ingredients:

• Cheddar cheese 150 g
• cream cheese 150 g
• potatoes 300 g
• onion 100 g
• garlic 5 g
• vegetable oil 70 ml
• water 500 ml
• salt, spices

Preparation:

Cut the potatoes into medium cubes. Do not chop the onion and garlic too much with a knife. Pour oil into the multicooker bowl and add chopped vegetables. Cooking program - “soup”, time 1 hour. Grate the cheese on a coarse grater. Add grated and cream cheese to the vegetables, add water, salt and season. Stir and cook until the end of time. Puree the finished soup using a blender. When serving, you can add some canned corn and garnish with a couple of green onions.

Cheese soup with broccoli in a slow cooker

A tasty and nutritious dish enriched with vitamins.

Ingredients:

• chicken fillet 1 piece
• cream cheese 200 g
• onion 1 piece
• carrots 1 piece
• potatoes 3 pcs
• broccoli 400 g
• greenery
• salt

Preparation:

Peel and chop the vegetables. Grate the carrots on a coarse grater. Set the “frying” mode for 10 minutes and sauté the onions and carrots; at the end of the program, add diced chicken fillet and potatoes to the bowl. Fill with water and set the “soup” mode for 40 minutes. After 20 minutes, add broccoli and cream cheese to the bowl. At the end of cooking, add greens.

Required Ingredients

The basis

Important! If you wish, add some colorful bell peppers to the soup, as well as aromatic celery root. In addition, cream should be chosen thicker : the approximate fat content should be kept at 15-20%.

Seasonings

• 7 g table salt;
• 7 g ground black pepper;
• 6 g garlic powder;
• 6 g turmeric powder.

Additionally

• 75 ml olive oil;
• 80 g of fresh herbs.

Did you know? In addition to the above seasonings, you can add any others to your taste, because for this recipe I chose only standard and more or less neutral ones. When I cook for myself, I add a little more curry, red chili or allspice.

Cheese soup with salmon in a slow cooker

This soup with cheese and fish fills you up well and warms you up on cold evenings.

Ingredients:

• salmon fillet 250 g
• processed cheese 4 pcs
• potatoes 3 pcs
• carrots 1 piece
• onion 1 piece
• pine nuts 3 tbsp. l.
• olive oil 10 ml
• dill 1 bunch
• water 1 l
• salt, seasonings to taste

Preparation:

Pre-clean the vegetables, cut the potatoes and onions into cubes. Grate the carrots. Grind processed cheese using any convenient method. The bottom of the multicooker bowl needs to be greased with oil and the “frying” mode must be turned on. Add chopped onion, fry for 5 minutes and add carrots with pine nuts, fry for another couple of minutes. Then you need to add potatoes and fish, it is better to lay them out in layers so that the fish lies on top of the potatoes. Place chopped processed cheese on the fish. Add water and salt. Cook until the end of the steam program, time 40 minutes.

When cooking in the “frying” mode, the multicooker lid should be kept open; with the lid closed, the food will be stewed more than fried.

Creamy cheese soup with champignons in a slow cooker. Mushroom puree soup with cheese in a slow cooker

Posted by Irina Tatskova |
in the category, Soups are indispensable in our diet - they are tasty, satisfying, warm when needed, and sometimes give a pleasant coolness. Mushroom puree soup with cheese in a slow cooker turns out tender and aromatic and can be prepared at any time of the year. To give the soup a rich aroma, you can add wild mushrooms to it, but if you don’t have them, then you can use processed cheese with mushroom flavor.

How to cook cream of mushroom soup with cheese in a slow cooker

Ingredients :

Water - 500 ml (+1 tbsp. boiling water for soaking dry mushrooms) Champignons - 320 g Mushrooms - 5 g (dried, optional) Onions - 1 pc. Potatoes - 3 pcs. Butter - 1 tbsp. Vegetable oil - 3 tbsp. (1 tbsp for soup, 2 tbsp for croutons) Processed cheese - 200 g Bread - 5 pcs. (4-5 pieces) Spices - to taste (salt, pepper, dried herbs, bay leaf)

Preparation:

1.

To prepare creamed mushroom soup with cheese in a slow cooker, take the ingredients according to the list.

2.

Place dried mushrooms in a deep container and pour a glass of boiling water. Leave for 1 hour to swell. You can do this in the evening, then preparing the soup will take about half an hour.

3.

Wash the peeled onion and finely chop it.

4.

Select the “Frying” or “Baking” mode in the multicooker, let the bowl warm up and combine the vegetable and butter in it. Fry the onion in a mixture of oils until soft.

5.

In the meantime, cut the fresh champignons free of dirt into random pieces, and remove the dried mushrooms from the water and chop them fairly finely (this way they will release their aroma faster).

6.

Add all the mushrooms to the multicooker bowl, stir and fry for another 5 minutes.

7.

Finely chop the peeled potato tubers (this will speed up the cooking process). Add to mushrooms and onions and stir.

8.

Pour in half a liter of water, add a little salt (further cheese curds, which also contain salt, will be added to the soup), pepper, dried herbs (you can use a mixture of Italian herbs or take only basil, oregano, thyme), a small bay leaf.

Select the “Soup” or “Stew” mode, time - 15-20 minutes or until the potatoes are cooked until soft.

9.

While the soup is cooking, so as not to waste time, you can prepare croutons for serving.

Cut white bread or a loaf (preferably yesterday's bread) into cubes, place on a baking sheet (you can also fry them in a frying pan), sprinkle with salt (just a little), pepper, your favorite herbs, and sprinkle with oil. Mix.

10.

At 180 degrees, brown the crackers until crunchy (about 7-8 minutes). Let them cool.

11.

Pour 100-150 ml of liquid from the finished soup into a cup. Cut the processed cheese and add it to the multicooker bowl.

12.

Let the soup simmer until the cheese curds are completely dissolved. Taste and season further if required.

13.

Pour the soup into a blender bowl or another saucepan (for chopping with an immersion blender, you should not puree the soup in a multicooker bowl, as you can ruin the coating).

Puree the soup until smooth. If necessary, dilute the soup with poured broth. You can also dilute it with cream to get a more pronounced creamy taste.

14.

Mushroom cream soup with cheese in a slow cooker is ready. It must be served immediately. Bon appetit!

Cheese soup with bacon in a slow cooker

What could be better than the smoky aroma of bacon combined with the delicate taste of cheese soup...

Ingredients:

• potatoes 5 pcs
• bacon 200 g
• processed cheese 200 g
• salt and spices

Preparation:

Pour 1 liter of water into the multicooker bowl, peel and cut the potatoes into thin strips, add them to the bowl. Set the “soup” program, time 25 minutes. After 10 minutes of cooking, add chopped bacon and shredded cheese to the potatoes, add salt and season. Cook until the end of the program. Grind in a blender and garnish with herbs or croutons when serving.

Cheese soup with chicken in a slow cooker

A simple and unpretentious recipe for cheese soup.

Ingredients:

• potatoes 4 pcs
• carrots 1 piece
• onion 1 piece
• boiled chicken breast 1 piece
• pasta 100 g
• cream 150 ml
• processed cheese 2 pcs
• greenery
• salt to taste

Preparation:

Cut the potatoes into large cubes. Carrots - into small strips. Try to chop the onion as finely as possible. Pour about 2 liters of hot water into the multicooker bowl, add potatoes, onions and carrots. Also add a glass of cream, set the “stewing” mode for 40 minutes. In the meantime, it’s worth chopping the chicken breast and processed cheese. After 40 minutes, add chicken and pasta to the potatoes. Set the “quenching” program for another 20 minutes. A couple of minutes before the end of cooking, add processed cheese to the soup and season. At the very end you need to add greens and you can serve.

Vegetable cream soup in a slow cooker

If you set a goal, you can quickly get back into shape and lose those extra pounds. You just need to choose a menu so that you don’t get distracted and strictly follow your weight loss plan. Proper nutrition does not mean tasteless and bland, it means healthy. And this time we suggest preparing cream soup with vegetables. If desired, you can diversify the basic recipe by adding mushrooms and dietary meat.

List of everything you need:

• potatoes – 400 g;
• cauliflower and broccoli – 200 g each;
• carrots – 2 pcs.;
• onion - large onion;
• salt and dried herbs - to taste;
• water – 1 l.

How to prepare a tasty and healthy dish:

1. Peel the onions, carrots and potatoes. Chop as desired, but not too coarsely, so that the vegetables cook faster.
2. As you prepare the ingredients, place them immediately into the multicooker bowl.
3. Add both types of cabbage, add salt, herbs to taste and spices. Add not the usual amount of salt, but much less. Because we are preparing a healthy dish and salt is unnecessary, as it retains fluid in the body.
4. Now fill it all with water and cook in the “Soup” mode for 20 minutes. By the way, you can refuse potatoes if you need to prepare an even more dietary dish. Then replace this ingredient with zucchini.
5. When the vegetables are cooked, you need to drain off the excess liquid and transfer the remaining mass into a blender bowl to bring to the desired consistency.
6. Garnish the finished soup with herbs and serve immediately. This soup is very healthy for children and adults, as it contains a lot of vitamins, fiber and microelements, it is low in calories and at the same time saturates the body well. So at least 2 times a week, try to pamper yourself and your family with such healthy and tasty food. Bon appetit!

Prune cheese soup in a slow cooker

The soup prepared according to this recipe has an interesting taste. Due to the ideal ratio of spices and herbs, it is not always possible to even determine the main component.

Ingredients:

• potatoes 2 pcs
• carrots 1 piece
• prunes 7 pcs
• processed cheese 250 g
• garlic 4 cloves
• butter 35 g
• curry 0.5 tsp
• salt
• pepper mixture ¼ tsp.

Preparation:

Peel the carrots and grate them. Place butter in the multicooker bowl and turn on the “stew” mode for 10 minutes. Place carrots and finely chopped garlic there and simmer with the lid closed. In the meantime, peel and chop the potatoes and add them to the bowl. Cook on the “soup” setting until the potatoes are ready, season and add salt. Add chopped prunes and cheese, cook for another 7 minutes. Pass the finished soup through a blender and garnish with spicy croutons when serving.

Puree soup in a slow cooker - general principles of preparation

The composition of puree soups can include absolutely any product: meat, vegetables, legumes. All ingredients are thoroughly washed, peeled, boiled until fully cooked, and then ground in a food processor or blender.

In order to give the soup a soft and delicate taste, add sour cream, cream, milk or grated cheese. Spices and seasonings to suit your taste will only complement the dish. The puree soup is most often decorated with chopped herbs, nuts, and sesame seeds.

The multicooker makes the process of preparing pureed soups easier. Its main advantage is that you don’t have to control all stages of cooking with a spoon in your hand, fearing that something might burn or run away. In addition, there is no need to constantly reduce or increase the heat.

Cheese soup with canned food in a slow cooker

The soup takes just a few minutes to prepare and is eaten just as quickly.

Ingredients:

• processed cheese 200 g
• canned pink salmon 1 can
• millet 100 g
• potatoes 2 pcs
• carrots 1 piece
• dill greens
• salt to taste

Preparation:

Cut the potatoes into small pieces. Grate the carrots on a coarse grater. Rinse the millet thoroughly beforehand. Place millet, potatoes, carrots, canned fish and melted cheese into the multicooker bowl. Pour 1,250 ml of cold water over all ingredients. Mix and add salt. Cook on the “soup” setting for 40 minutes with the lid closed. When serving, add greens.

Cheese soup with shrimp in a slow cooker

An exquisite soup for those who value not only taste in food, but also appearance.

Ingredients:

• boiled-frozen shrimp 300 g
• cream cheese 400 g
• leek 120 g
• potatoes 250 g
• carrots 90 g
• greenery
• salt

Preparation:

Peel and cut the potatoes into slices, place in a multicooker bowl and add water. Set the “soup” mode for 40 minutes. Cut the onion into half rings, carrots into thin slices, add to the potatoes. 10 minutes before the end of cooking time, add peeled shrimp and cheese. Add salt and mix, season with chopped herbs.

Cheese soup with meatballs

We have already looked at the recipe for cheese soup with meat. Now let's slightly modify the cheese soup recipe. Let's look at the recipe for cheese soup with meatballs.

Let us immediately note that cheese soup with meatballs can be prepared using or without rice. However, cheese soup with rice is more nutritious.

Ingredients:

• 150 grams minced meat
• 4 potatoes
• 1 carrot
• 100 grams of processed cheese
• 1 onion
• ½ cup rice

Vegetable oil

1 bay leaf

Salt and pepper to taste

3 liters of water.

Cooking method:

In order to prepare cheese soup with minced meat, we need to first form the meatballs.

Place the onions and carrots in the multicooker bowl and fry in the “Fry” mode until soft.

Next, add the chopped potatoes, meatballs and rice to the slow cooker. Fill with water, salt and pepper to taste. Cook the cheese soup in the “Soup” mode for 60 minutes.

10 minutes before the end of cooking, add melted cheese and bay leaf.

We are waiting for the preparation to finish.

We serve this cheese soup with croutons.

Cheese soup in a slow cooker can be an excellent first course, and for the second course you can serve beef stew in a slow cooker or a lean pie in a slow cooker.

Cheese soup with leeks in a slow cooker

A recipe for a light soup with an unusually delicate taste.

Ingredients:

• processed cheese 4 pcs
• leek 100 g
• potatoes 4 pcs
• greens 50 g
• carrots 1 piece
• vegetable oil 50 ml
• water 1.5 l
• salt to taste

Preparation:

The carrots need to be washed and peeled, grated and fried in vegetable oil in a multicooker bowl. Cut the leek into large half rings and add to the carrots, sauté until the vegetables are golden brown. Finely chop the potatoes and add to the fried onions. Pour water into the bowl, add salt and set the “soup” mode for 1 hour. As soon as the water boils, add the cheese and cook until the end of the program. At the end of the time, add finely chopped greens to the soup.

Pumpkin cream soup in a slow cooker

Perhaps the most popular and beloved cream soup is pumpkin soup. It turns out bright, aromatic and tasty. You can prepare the dish at any time of the year, because pumpkin stores well, which means the supply of nutrients, fiber and beta-carotene can be replenished all year round. But pumpkin dishes are especially relevant in winter. Puree pumpkin soup can be prepared from different ingredients, in this case we will prepare it from the following products:

• a piece of pumpkin (already peeled) - 700 g;
• potatoes – 700 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• milk (any fat content, but higher is better) – 1 l;
• butter – 1 tbsp;
• salt - to taste.

Preparation of pureed soup:

1. As you may have guessed, we will cook the pumpkin in milk, which means the nutritional value of the finished dish increases, plus we will get a special creamy taste. Adjust the thickness of the soup while cooking, adding more or less milk. In any case, excess liquid can be drained to achieve the desired consistency of creamy soup.
2. Let's start by preparing all the products. Sequence of actions: cut a piece of peeled pumpkin into cubes of the same size, peel and chop the onion, grate the carrot. Peel the potatoes and cut them as if for soup.
3. Then melt a piece of butter in the “Frying” mode to lightly fry the onions and carrots. You don’t have to do this, but it will taste better this way.
4. Then add pumpkin and potatoes to the vegetables, add warm milk, add a little salt.
5. We activate the “Extinguishing” option, set the time to 1 hour, but taking into account that most likely you will have to extend the program by 30 minutes. Therefore, on average, we expect that cream soup in a slow cooker will take approximately 1.5 hours to cook.
6. It is important for us that all the vegetables are soft, then we need to transfer all the ingredients into a blender bowl to puree. If you see that there is too much liquid, pour it into a glass. Do not drain the liquid; you can cook delicious milk porridge or milk soup from it.
7. The vegetables were pureed to form a thick, homogeneous mass that can be diluted with hot milk. Immediately divide the soup into bowls and serve hot.

How to decorate the finished dish: lightly drizzle the finished soup with olive oil, sauce, add a handful of peeled pumpkin seeds, pour cream or garnish with fresh herbs. This soup can be prepared without potatoes, only from vegetables. By the way, the soup can be made sweet, then instead of salt, add a spoonful of sugar or honey (but then before serving). Bon Appetit everyone!

Cheese soup with celery in a slow cooker

The soup is moderately spicy and rich in flavor.

Ingredients:

• petiole celery 5 pcs
• onion 1 piece
• broth 1 l
• processed cheese 100 g
• frying oil
• salt, seasonings

Preparation:

Peel the onion and cut into small cubes. Cut the celery into pieces of about 1.5 cm. Set the multicooker to the “fry” mode and fry the onion until golden brown, add the celery to the onion and cook under the closed lid for another 10 minutes. Then pour the broth into the bowl and set the “soup” mode for 20 minutes. Add salt and cheese, cook until the celery is ready. The finished soup can be served with croutons or croutons.

Flavorful recipe with sausage

If you want to quickly cook the first dish in a slow cooker, then you should prepare cheese soup with sausage.

• 3 potatoes;
• 1 carrot;
• 1 onion;
• 300 gr. sausages (any, to your taste);
• 200 gr. soft processed cheese;
• 1 bunch of dill;
• 2 tablespoons vegetable oil;
• salt and pepper to taste.

We clean the vegetables. Grate the carrots on a fine grater and chop the onion. Place vegetable oil, onion and carrots in a bowl. Turn on the frying mode and cook for 10 minutes. Then add the sausage cut into cubes or small pieces to the vegetables and continue frying for another 10 minutes.

Add the potatoes cut into small cubes into the bowl and pour in hot water. We adjust the amount of water depending on the desired thickness of the soup. Add salt and spices. Add soft processed cheese and stir until cheese melts. Turn on the “soup” mode for 20 minutes. Serve the soup with fresh herbs.