Many people mistakenly think that it is impossible to cook something delicious from simple vegetables. Puree potato soup refutes this statement, since the most ordinary potato tubers suddenly reveal themselves from a completely different side. It’s not for nothing that they say that everything ingenious is simple; here this principle works 100 percent. Ground first courses are considered dietary, so they are often prepared for children in kindergartens. Often included in the menu for sick and elderly people.
The dishes turn out tender, with a creamy taste. The beauty of potato soups is that you can make them with anything. The highlight of the dish can be regular croutons, cheese, mushrooms, chicken or bacon. Classic soup is always cooked with cream. Here are several popular recipes for a popular dish - cook and enjoy.
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
How to cook mashed potato soup with croutons - 15 varieties
- Potato soup with croutons
- Potato soup with croutons and bacon
- Potato soup with croutons and cheese
- Potato soup with croutons and mushrooms
- Potato soup with croutons, mushrooms and chicken
- Potato soup with croutons and meat
- Potato soup with croutons and meatballs
- Potato soup with croutons and sausages
- Potato soup with croutons and broccoli
- Potato soup with croutons and shrimp
- Potato soup with croutons and green peas
- Potato soup with croutons and vegetables
- Potato soup with croutons and cauliflower
- Lean potato puree soup with croutons
- Potato soup with croutons, garlic, cheese and bacon
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.
Potato soup with croutons and shrimp
There are soups that are very simple to prepare and are eaten instantly. This soup is exactly that.
Ingredients:
- Potatoes - 6-7 pcs.;
- Boiled shrimp - 150 g;
- Cream 10% - 600 ml;
- Butter - 50 g;
- Baguette
- Salt - to taste;
- Pepper - to taste.
Shrimp should be boiled in advance. The weight of the finished shrimp for this volume of soup should be 150-200 g.
Preparation:
Cut the ballet 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. Boil until done.
Heat the cream in a separate saucepan. There is no need to bring them to a boil.
Add cream to potatoes. Send the shrimp there, then puree the ingredients using an immersion blender.
Serve with croutons. Bon appetit!
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.
How to make mashed potato soup with mushrooms
A great variation on a favorite dish. It is permissible to take mushrooms fresh or already canned. As a rule, champignons are added; they are available all year round.
You will need:
- Potatoes – 600 gr.
- Bulb.
- Cream 10% – 500 ml.
- Mushrooms – 500 gr.
- Mushroom cube, salt, black pepper, herbs.
- Vegetable oil – 2-3 tablespoons.
How to cook:
- Cut the peeled tubers into pieces and cook until fully cooked. Don't forget to salt it.
- Drain off the main part of the broth, draining about half a glass; we may have to dilute the puree soup in the future.
- While the potatoes are still hot, mash them into a puree.
- Chop the onion and sauté in a frying pan until the cubes become transparent.
- Chop the mushrooms and add to the fried onions. Continue to fry together until all the liquid has evaporated. then grind using a blender.
- Pour the mushroom puree into the potato mixture, stir and run the blender a little more.
- Pour in hot cream. Salt, pepper, add mushroom cube.
- When the contents begin to boil, turn off the burner.
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.
Potato soup with croutons and green peas
A healthy and satisfying lunch is guaranteed if such a delicious dish is on the table. Be sure to prepare it at home.
Ingredients:
- Potatoes - 6-7 pcs.;
- Onion - 1 pc.;
- Carrots - 1 pc.;
- Canned green peas - 1 pack;
- Chicken broth - 1 l;
- Cream 10% - 150 ml;
- 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 and potatoes. Add cream.
Bring to a boil and cook for 15 minutes.
Pour the sauce out of the can of canned peas - we won't need it. Add peas to the soup and cook for another 5-10 minutes.
Then puree the soup ingredients using an immersion blender.
Serve with croutons. Bon appetit!
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.
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.
Cream soup: potato with chicken
- This soup can be prepared in 1.5 hours.
- Makes 7-8 servings.
- You will need: a blender, a cutting board, a saucepan, a spoon and a knife.
Ingredients
| Celery | 3 stems |
| Chicken fillet | 4 things. |
| Green onions | 1 bunch |
| Milk | 170 ml |
| Potato | 1 kg |
| Butter + flour | 20 g + 20 g |
| Carrot | 1 PC. |
| Eggs | 2 pcs. |
| Onion | 1 PC. |
Step by step recipe
- Boil 4 pieces of chicken fillet. This requires approximately 2 liters of water. To make the broth beautiful, place the meat in cold water and do not forget to skim off the foam.
- Now you need to peel and cut all the necessary vegetables.
- Onions can be sautéed in vegetable oil directly in the pan. This is possible if you have a stainless steel pan. This cannot be done in enamel dishes.
- When the onion becomes soft, place the chopped vegetables in the same container: potatoes, carrots and celery.
- Pour chicken broth over the vegetables and boil them.
- While the vegetables are cooking, prepare the dressing. It will thicken the soup a little and give it a creamy soup consistency. To do this, add 20 g of flour to 20 g of butter melted in a frying pan.
- Stir and add a little broth. Stirring, bring the mixture until thickened.
- Ready vegetables need to be salted and chopped in a blender.
- Now add a little dressing and blend everything with the blender again.
- Beat 2 yolks and add 170 ml of hot milk to them. It should be hot enough, but not so hot that the yolks curdle.
- Pour this mixture into the soup and stir well again.
- Now you can add boiled chicken meat. Cut it into pieces and add to the soup.
- Serve the soup hot. Add finely chopped green onions.
Video recipe for mashed potato soup with chicken
I recommend watching this video. It shows how to make delicious creamy potato soup.
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.
Cream soup with champignons, cream and potatoes
Cream and various spices make the taste of the delicate creamy soup even richer and more appetizing. If you don’t have time to prepare chicken broth, you can first boil the bouillon cube.
What you need for this mashed potato soup recipe:
- water – 1 l.;
- potatoes – 550 g;
- butter – 50 g;
- white champignons – 150 g;
- onions – 2 pcs.;
- cream – 200 ml;
- salt and pepper as desired.
Cooking instructions:
- First you need to prepare the frying. Peel the onion and finely chop. Melt the butter in a suka cooking vessel, place the onion and cook until golden brown. Stir occasionally.
- Peel, rinse and cut the potatoes into medium cubes. Add the root vegetables to the pan, pour in the prepared broth and boil until the potatoes are ready.
- After 15 minutes, add cream to the boiling mixture and add seasonings to your liking. Also add washed and chopped champignons to the pan.
- Simmer the soup for about ten minutes more until the potatoes soften. Then puree the mixture using an immersion blender. If the dish is too thick, you can pour a small amount of liquid or cream into the pan and then boil again.
To make the delicate creamy soup even richer in flavor, it is recommended to add nutmeg, ground black pepper, paprika or white pepper.
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.
With mushrooms
Different mushrooms are suitable for this version of the dish. But it’s easiest and most convenient to use fresh champignons. You can take both the usual white and brown ones.
Ingredients
For the dish you need to take:
- potatoes – 7-8 tubers;
- onions and carrots - 1 pc.;
- fresh champignons – 180-200 g;
- salt, pepper, spices.
Step-by-step cooking process
The cooking process includes several stages:
- Potatoes must be peeled, washed, chopped into pieces, covered with water and cooked until soft. When the vegetable is ready, drain the broth from it and puree the grounds until smooth.
- Finely chop the onions and carrots, then pour them into a frying pan with any fat, fry until soft and lightly browned.
- Mushrooms, peeled from thin skin, are cut into slices and fried in a separate frying pan for 7-8 minutes.
- You need to add fried vegetables and champignons to the potato mixture in the frying pan.
- All that remains is to dilute the soup to the desired consistency with broth.
The treat is served hot with chopped herbs and fried bread croutons.
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.
Potato soup with croutons, mushrooms and chicken
As in the previous recipe, this is a classic and favorite combination of products. Be sure to try making this soup at home!
Ingredients:
- Potatoes - 6-7 pcs.;
- Onion - 1 pc.;
- Mushrooms (champignons) - 200 g;
- Chicken fillet - 200 g;
- Cream 10% - 150 ml;
- 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.
Rinse the chicken fillet, place it in a two-liter saucepan, add water and bring to a boil. Boil for 20 minutes, then remove the meat and let it cool. Cut the fillet into small pieces.
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.
Place the roast, chicken fillet and potatoes into the boiling broth. Add cream.
Bring to the boil again and cook until the potatoes are tender, then puree using an immersion blender.
Serve with croutons. Bon appetit!
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.
Mashed potato soup - recipe with cream and croutons
Here is a classic version of making soup. Crispy croutons perfectly complement the dish, and they can be made from both white and black bread. Choose the seasonings for the croutons yourself, but it will be delicious without them at all.
Take:
- Potatoes – 1 kg.
- Water – 1 liter.
- Onion – 2 heads.
- Cream – 400 ml.
- Butter – 30 gr.
- Turmeric – ½ small spoon.
- Salt, pepper, bay leaf - to taste.
- Vegetable fat - a couple of spoons.
- Bread – 4 slices.
Step by step recipe:
Peel the potato tubers and cut them into medium-sized cubes to help them cook faster.
Place in a saucepan and add a liter of water. Put it on the stove to cook. Once boiling, reduce heat and simmer until cubes are soft.
Chop the onion heads into small cubes.
Fry in a frying pan in a small amount of fat.
About 10 minutes before the end of cooking, add bay leaves, turmeric, salt and pepper to the pan. Toss in the fried onions. Stir the contents and finish cooking.
At the same time, make the croutons. Cut the bread slices into small cubes.
Season the crackers with any spices.
Place in a frying pan without fat.
When the potatoes are cooked, remove the bay leaves from the pan. Puree the rest using a blender.
Pour in the cream. Work the blender diligently again.
If you are not sure that you will eat the puree soup right away, I advise you to boil it additionally (literally 2-3 minutes).
Pour the puree into a plate, garnish with croutons, throw in a pinch of chopped herbs and enjoy.
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.
Potato soup with croutons and vegetables
The dietary composition of the soup is surprisingly very satisfying and nutritious. Health and taste come together perfectly in this creamy potato soup recipe.
Ingredients:
- Tomatoes - 2 pcs.;
- Potatoes - 6-7 pcs.;
- Onion - 1 pc.;
- Chicken broth - 1.5 l;
- Boiled chicken fillet - 250 g;
- Butter - 100 g;
- Eggs - 2 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.
Boil broth based on chicken fillet, then remove the meat and let it cool. Cut the fillet into small pieces.
Peel the potatoes and cut into small cubes.
Peel the onion and cut into small cubes, peel and grate the carrots. Cut the tomatoes into thin strips. Fry the vegetables in a frying pan until golden brown.
Bring the broth to a boil in a saucepan, add the roast, fillet and potatoes. Add oil.
Bring to the boil and simmer for 20 minutes, then puree using an immersion blender.
Bring the soup to a boil again and, without ceasing to stir, add the eggs. Continuing to stir, keep the soup on the stove for another 2 minutes. That's all.
Serve with croutons. Bon appetit!
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.
Pumpkin and potato soup
I have already introduced you to wonderful soups made from healthy vegetables, go to the recipes . Here I give the simplest cooking option. It turns out tender, velvety, amazingly tasty.
Compound:
- Water – 0.5 liters.
- Pumpkin – 120 gr.
- Potatoes – 450 gr.
- Leek - stem.
- Carrot.
- Ginger root – 7 gr. (or a pinch of powder).
- Seasonings as desired (curry, turmeric, pepper, paprika), salt.
- Vegetable fat – 2 tablespoons.
Cook:
- Place chopped vegetables in a saucepan and pour boiling water over them. Boil, salt, cook at a gentle simmer for about 20 minutes.
- Separately, fry the white part of the leek cut into rings in a frying pan.
- Grate the carrots with coarse shavings and add to the onion. Season with the spices listed in the recipe. Fry and place in a saucepan.
- Punch to make a homogeneous puree. If desired, add cream, sour cream, herbs, and grated cheese.
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.
Potato soup with croutons and broccoli
Potato soup can be varied not only with meat ingredients or mushrooms, but also with various vegetables. For example, broccoli makes a great addition to potato soup.
Ingredients:
- Potatoes - 6-7 pcs.;
- Onion - 1 pc.;
- Broccoli - 200 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.
Wash the broccoli and separate it into florets.
If the inflorescences remain too large, they should be cut with a knife.
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, broccoli 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 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 cheese
The most popular ingredient for creamy soups is melted cheese. Let's try adding it to potato soup with croutons. This is a very successful and tasty combination of products.
Ingredients:
- Potatoes - 6-7 pcs.;
- Yam carrots - 1 pc.;
- Onion - 1 pc.;
- Vegetable broth - 1 l;
- Processed cheese - 3 pcs.;
- Butter - 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, 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 and potatoes.
Bring to the boil again and boil until the potatoes are tender, then puree using an immersion blender.
Without removing from the heat and stirring constantly, add the cheeses to the soup. Stir until they are completely melted.
Serve with croutons. Bon appetit!
