Mashed potato soup with croutons recipe. Mashed potato soup with croutons recipe

The mashed potato soup should be thick, so take the amount of ingredients depending on the volume of the dish.

It often happens that there is absolutely not enough time to prepare lunch or dinner (let’s not hide, the desire is not always there either). And I really want to eat nourishing and tasty. Our recipe for mashed potato soup will help you cope with this task. It will take minimal time to prepare, and the taste will not disappoint.

We cut the potatoes into arbitrary shapes, since you still have to mash them. Pour in water so that it covers the potatoes by 2-3 centimeters and set to cook.
When the potatoes boil, add salt and reduce heat.
Meanwhile, finely chop the vegetables and fry on any vegetable oil. Some people use fat, but then the soup will be too fatty.
When the potatoes are cooked, puree them using a wooden mortar or pass through a sieve. We don’t drain the water, but there’s no need to add it either.
Add the fried vegetables to the puree and return to the boil. If you are preparing the soup for two times, then immediately add the chopped herbs so that they also boil.

Soup from mashed potatoes ready!

But what is puree soup without croutons? To make croutons or, in other words, crackers, cut the bread into slices. You can fry it in a frying pan, or you can put it on a baking sheet and put it in a low-heat oven. When the bread is toasted, rub it with garlic and cut into small pieces. To prevent the croutons from becoming soggy, add them to the mashed potato soup just before serving.

Potato soup with chicken

If you have a question about how to cook potato soup with chicken, then use the following recipe.

Chicken breast or thigh 500 gr.
Potatoes 6 pcs.
Carrots and onions 2 pcs.
Parmesan cheese or other hard cheese
Greenery
Spices

Pour the meat with about two liters of water and set to cook for 15 minutes.
Throw in the peeled and cut into pieces vegetables. Cook until done.
If you used meat on the bone in the preparation, take it out and separate the pulp.
Grind meat and vegetables. You can do this separately, or you can do it directly in the broth. After you have pureed the ingredients, put the soup back on the heat and boil.
Immediately before serving, add croutons and garnish the soup with grated cheese and herbs.

You can make mashed potato soup even richer with the help of bacon. Fry it in a frying pan without adding oil. If the bacon seems too greasy, you can put it on a napkin after frying to let it go away excess fat. Add it to the plate along with the cheese and herbs. Now your dish looks like the photo in culinary magazines.

You can add mushrooms

The meat in the recipe can be replaced with mushrooms. To do this, instead of chicken, take 200 grams of any mushrooms.

Boil the potatoes. Drain the water in which it was boiled into a separate bowl and grind it using a blender.
Cut vegetables and mushrooms into small cubes. To prevent the mushrooms from darkening and spoiling appearance soup, sprinkle them with lemon juice.
On different pans fry onions, carrots and mushrooms.
Add the fried vegetables and mushrooms to the puree, stir well and pour in the potato broth. Place on the fire and boil for about a minute.
Just like in other recipes, we decorate with croutons and herbs.

The good thing about this recipe is that it can be used in vegetarian menu, and mushrooms will be a complete substitute for meat.

A lot of dishes can be prepared in a slow cooker. Our mashed potato soup was no exception. If you are going to cook vegetable soup puree, then it will be enough to set the timer for 15-30 minutes in the Soup or Stew mode, it all depends on the model of your multicooker. If using meat, increase cooking time to 1 hour.

A very important point. When making pureed soups in the slow cooker, puree finished products in another container. Blender blades can scratch the sides of the bowl, causing food to continue to stick to the surface.

As you can see our puree soup universal dish. It can be cooked from just vegetables while observing fasting, or you can prepare a full-fledged hearty dish by boiling it on the bones with the addition of bacon.

Depending on your tastes and preferences, such soups can be seasoned with sour cream or simply decorated with herbs. Fans of spicy foods can add garlic at the end of cooking, and to add spicy taste lightly sprinkle the soup with chopped marjoram.

Puree soups are wonderful dish for lunch, especially in a house with children.

There is no need to rack your brain about what to cook for yourself and what for your baby.

Almost all dishes are prepared from potatoes, but with various additives.

Choose a soup to suit your taste!

Cream soup with croutons - general principles of preparation

Vegetables for puree soup must be well cooked so that there are no problems with chopping. Since the liquid is usually added strictly according to the recipe, you can even boil the pieces a little. If the potatoes are low content starch, it is problematic to do this, it remains hard for a long time and such varieties are not suitable for preparing cream dishes.

What other vegetables are added to pureed soups:

Zucchini;

Different types of cabbage;

Carrot;

Celery;

In addition to vegetables, frequent guests in soups are: mushrooms, chicken, meat, cream, different types cheese. And, of course, croutons. Best for gentle people cream soups use crackers from white bread. It needs to be cut into cubes or cubes, then fried in a frying pan or dried in the oven.

Recipe 1: Creamy soup with croutons and broccoli

One of the healthiest options for mashed potato soup with croutons. Minimum set of ingredients. If you don't have fresh broccoli, use frozen.

Ingredients

500 grams of potatoes;

250 grams of broccoli;

700 ml broth (water);

150 grams of cream;

White bread or loaf;

Preparation

1. Cut the peeled potatoes into cubes, add broth or water and set to cook.

2. After 10 minutes, add broccoli. We divide the cabbage into small inflorescences. If it is frozen, then you don’t need to do anything. Salt and cook together until done.

3. Beat the soup with a blender, add cream.

4. Place on the stove again and bring to a boil.

5. To prepare the croutons, cut the bread into cubes, sprinkle with any oil, just a little, sprinkle with salt and fry in the oven.

6. Spill mashed potato soup into plates, served with homemade croutons.

Recipe 2: Potato soup with croutons

Puree potato soup with croutons is one of the simple and tasty dishes. You can use any broth, including vegetable broth. If there is nothing, then you can cook the dish in water. These ingredients will make four servings of soup.

Ingredients

800 grams of potatoes;

1 carrot;

40 grams of butter;

Salt pepper;

1 onion;

3 tablespoons of vegetable oil;

1.5 liters of broth;

40 grams of flour;

Croutons for serving and greens.

Preparation

1. Peel the potatoes, cut them into pieces and throw them into the pan. Add 2/3 of the broth and cook until soft, do not forget to add salt in the middle of cooking. The potatoes should be very soft, even if they are a little soft.

2. Chop the onion into strips and fry in vegetable oil. After two minutes, add the carrots and fry until done. We do not make a big fire, the vegetables should become soft.

3. In another frying pan, melt the butter, add the flour and fry until creamy, then add the remaining broth in a thin stream. Stir continuously to prevent lumps from appearing.

4. Add fried vegetables, flour brewed with broth to the boiled potatoes and puree everything together. Taste it, add pepper and more salt.

5. Pour the pureed potato soup into bowls, sprinkle croutons on top, and decorate with fresh herbs.

Recipe 3: Potato and zucchini soup with croutons

To make this mashed potato soup with croutons you will need zucchini. We choose small young fruits with delicate skin and small seeds.

Ingredients

300 grams of potatoes;

400 grams of zucchini;

1 onion;

2 tablespoons of oil;

1 carrot;

20 grams of butter;

0.5 loaves.

Preparation

1. Cut the zucchini into cubes, also the potatoes and carrots, maybe a little smaller. Place the vegetables in a saucepan, add a liter of water or broth, and cook until completely soft. Five minutes before readiness, add salt.

2. Fry the peeled and chopped small cubes onion We send it to the cooked vegetables.

3. Puree everything together with a blender, add pepper and any other spices to taste.

4. Take a loaf, it is better to use a stale one. Cut into small cubes.

5. Heat a piece of butter in a frying pan, fry the chopped loaf until golden brown crust. Don't forget to stir the pieces so that they are fried on all sides. You can add a little salt for taste.

6. Pour the mashed potato soup into plates, sprinkle with herbs and serve with fresh croutons.

Recipe 4: Cream soup with croutons and mushrooms

The recipe is very aromatic soup, for which you will need fresh champignons. The dish is prepared with cream, which gives it a very delicate taste.

Ingredients

600 grams of potatoes;

300 grams of fresh champignons;

200 grams of onion;

500 grams of cream 15%;

Vegetable oil;

100 grams of croutons;

Dill, parsley.

Preparation

1. Cut the washed and peeled mushrooms into slices. Cut the onion into cubes. Fry everything together in a frying pan with added oil. Fry over low heat until fully cooked.

2. Peel the potatoes, cut them as desired, put them in a saucepan and add water so that the vegetable is barely covered. Cook until soft, add salt.

3. Add fried mushrooms to the potatoes, but not all of them. Let's leave a little for decoration.

4. Puree the potatoes with mushrooms, gradually add cream. We adjust the density with them, perhaps it will take a little less. Add spices to taste.

5. Warm up the soup on the stove, put it in plates, put the reserved mushrooms on top and serve with croutons. They can be prepared in any way: in the oven or in a frying pan.

Recipe 5: Potato soup with croutons, cauliflower and cheese

Another option vegetable puree soup from potatoes with croutons. This time it dilutes starchy vegetable cauliflower. It not only gives the dish a delicate taste, but also significantly reduces its calorie content. You can add any cheese to the soup: hard or processed.

Ingredients

0.5 kg cabbage;

0.3 kg of potatoes;

1 onion;

2 cloves of garlic;

70 grams of cheese;

2 spoons olive oil;

2 tablespoons butter;

300 grams of bread;

3 spoons of sour cream.

Preparation

1. Take a thick-walled pan. Add both types of oil to it and heat it up.

2. Chop the peeled onion and fry, add the chopped garlic cloves.

3. Peel the potatoes and throw them into the pan.

4. Next, wash the cabbage and separate it into small florets.

5. Pour boiling water so that it covers the vegetables by a centimeter.

6. Salt, you can add any spices and cook until done.

7. Remove from heat, let the heat subside a little and puree using an immersion blender, adjusting to the desired taste with spices.

8. Cut the bread into croutons and fry in the oven. Can be fried in a frying pan with a small amount oil or without it.

9. Pour the soup into plates, sprinkle with grated cheese (or add a little processed cheese), add a spoonful of sour cream and serve with homemade croutons.

Recipe 6: Potato soup with croutons

For mashed potato soup with croutons you will need chicken. We use fillet from the breast or trimmings from the thigh. The breast is less fatty and the thigh is more tender.

Ingredients

0.2 kg chicken;

0.4 kg potatoes;

1 onion;

15 grams of butter;

1 carrot;

Spices, herbs, croutons.

Preparation

1. Cut the chicken, put it in a saucepan, add 1.3 liters of water and cook for ten minutes. The foam that rises during boiling must be removed.

2. Cut the potatoes and add them to the pan with the chicken. Cook until done.

3. Fry the onions and carrots in a frying pan and add them to the already cooked ingredients.

4. Puree everything together with a blender. But part of the chicken can be taken out to decorate the dish.

5. Pour the mashed potato soup into bowls, put pieces of chicken, herbs, and croutons on top.

The croutons will turn out especially fragrant if you mix them with chopped garlic. Moreover, this can be done before or after cooking. The second option is more fragrant. And the first one will help get rid of the smell of garlic, but the crackers will acquire its taste.

Is the pureed soup too thin? You can put it on the stove and evaporate some of the moisture.

Is the puree soup thick? Just dilute it with broth or boiled water. And if it is without tomatoes, then you can add cream or milk. They are especially good for potato soups.

To cut croutons accurately, you need to use slightly stale bread, preferably with fine porosity.

Cream soup with croutons is an ingenious culinary combination. The delicate semi-liquid structure of the soup, complemented by a hard component, played into contrast and won a lot of fans.

Below we will tell you in detail how to prepare pureed potato soup with croutons.

Potato soup with garlic croutons - recipe

potato tubers – 1000 g;
onion – 80 g;
carrots – 75 g;
garlic – 3 cloves;
refined vegetable oil – 25 ml;
butter – 25 g;
white bread – 260 g;
ground black pepper – 60 g;
ground allspice – 2-3 pcs.;
salt - to taste;
any fresh herbs of your choice.

Wash the potato tubers thoroughly, remove the skins, cut them into several arbitrary pieces and place them in a saucepan. Pour filtered water over the vegetable until it covers it by about two centimeters. Place the container on the fire, heat to a boil, add some salt and bring to readiness over moderate heat.

Step-by-step video recipe

Meanwhile, we get rid of the husks onion and peel the carrots. Chop the onion into small cubes and pass the carrots through a grater. Fry the vegetables until soft in a heated frying pan with a mixture of butter and vegetable oil.

We will also prepare garlic croutons. Cut the bread into small cubes, place them on a baking sheet and place in an oven preheated to 195 degrees for ten minutes. Peel the garlic, squeeze it through a press, add it to the hot crackers and mix.

When ready, drain half the liquid from the potatoes into a separate bowl, but do not pour them out. Crush the potatoes with a potato masher or puree them with a blender. Then dilute it with the reserved broth to the desired consistency, season to taste with allspice and black pepper and transfer the contents of the pan into the pan. You can leave the pieces of vegetables whole, and use the blender again to achieve a homogeneous puree.

Serve the finished mashed potato soup with previously prepared croutons and finely chopped fresh herbs.

Potato soup with chicken and croutons - recipe

chicken breast fillet – 550 g;
potato tubers – 950 g;
onion – 125 g;
carrots – 125 g;
filtered water – 2.5 l;
parmesan - to taste;
croutons – 250 g;
ground black pepper – 60 g;
salt - to taste;
fresh dill and parsley.

Washed chicken breast cut into small slices, add water and boil for fifteen minutes. Then add the vegetables, pre-peeled and cut into several pieces, add salt to taste and cook until all the vegetables are ready. Then pour off most of the broth. Puree the chicken and vegetables using a blender and dilute with broth to the desired consistency. Add black to taste ground pepper and mix.

Details

Puree soups always have a delicate consistency and pleasant taste. Potato soup is no exception in this regard. In addition, tender potato puree soup is prepared from simple ingredients. The cooking process cannot be called complicated, and therefore even a housewife without experience can easily cope with it. Creamy potato soup is great for family lunch- minimum of your time and amazing results. The croutons add a delicious crunchy note to the creamy soup, which further emphasizes the tenderness of the soup itself.

Potato soup with croutons and vegetables

Required ingredients:

onion – 1 pc.;
potatoes – 3 pcs.;
garlic – 1 clove;
carrot – 1 pc.;
White bread;
spices - to taste;
salt - to taste;
greenery.

Cooking process:

Peel the potatoes and cut into small cubes. Place the potatoes in a saucepan and fill it with water until the water completely covers the potatoes.

Bring the contents of the pan to a boil, then add salt and cook until the potatoes are ready. At this time, cut the peeled onion into cubes and grate the carrots. Fry the onions and carrots in vegetable oil until golden brown.

Toast the white bread in a frying pan and then rub it on both sides with garlic. Cut the toasted bread into small cubes.

When the potatoes are soft, puree them using a blender. Return the chopped potatoes to the pan. Bring to a boil, adding fried vegetables and spices.

Chop the greens and add to the soup. Pour the finished soup into bowls and sprinkle with croutons. Serve immediately.

Potato soup with leeks and croutons

Required ingredients:

cream – 125 ml;
meat broth – 1 l;
leeks – 2 pcs.;
milk – 1 tbsp.;
potatoes – 2 pcs.;
butter – 2 tbsp;
garlic – 3 cloves;
bay leaf – 2 pcs.;
salt and pepper - to taste.

Cooking process:

Chop the leeks. Melt the butter in a saucepan and then add the chopped leeks. Fry the onion until transparent.

Then add finely chopped garlic and continue to fry the vegetables for two minutes.

Cut the peeled potatoes into cubes and add to the pan with the fried onions and garlic. Pour broth over vegetables. Bring the soup to a boil, and then, reducing the heat, simmer the soup for about half an hour.

Puree the finished soup with a blender. After this, pour the heated cream and milk into the soup. Salt and pepper the soup.

Ladle the soup into bowls. Serve the soup with white bread croutons, which you can toast while the soup is cooking.

Potato soup with melted cheese and croutons

Required ingredients:

potatoes – 3 pcs.;
processed cheese – 75 gr.;
onion – 1 pc.;
cream – 1 tbsp;
carrot – 1 pc.;
white bread - 1 piece;
butter;
salt and pepper - to taste.

Cooking process:

Place potatoes, peeled and cut into large cubes, into a saucepan. Pour enough water into the pan to completely cover the potatoes.

Let the potatoes cook.

Meanwhile, peel the carrots, onions and chop them coarsely. Melt butter in a frying pan and add onions and carrots. Simmer the vegetables over low heat for about 15 minutes, stirring constantly. Make sure that the vegetables are only slightly browned.

Add the roasted vegetables to the potatoes. Cook the vegetables until they are soft. Add melted cheese to the pan.

Puree the prepared vegetables in a blender. Then add warm cream to the soup. The amount of cream can be increased or decreased depending on how thick you want the soup to be. Salt the soup and add spices. Mix everything well.

Cut the bread into pieces and fry it in a frying pan or in the oven.

Pour the finished puree soup into bowls. Top the soup with toasted croutons. If desired, the soup can be decorated with fresh herbs.

Puree potato soup with croutons will appeal to fans 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 cook mashed potato soup with croutons - 15 varieties

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:

Bring the broth to a boil in a saucepan, add the fried onions and potatoes. Add cream.

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!

The most popular ingredient for creamy soups is melted cheese. Let's try adding it to potato soup with croutons. This is very successful and delicious combination 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!

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 bouillon- 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.

Bring to the boil and simmer for 20 minutes, then puree using an immersion blender.

Serve with croutons. Bon appetit!

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!

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.

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!

Very tasty and hearty soup, which 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, form 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!

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!

Potato soup can be varied not only meat ingredients or mushrooms, but also various vegetables. For example, broccoli will become a great addition in 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!

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!

Useful and hearty lunch guaranteed if this is on the table tasty dish. Be sure to prepare it at home.

Ingredients:

Potatoes - 6-7 pcs.;
Onion - 1 pc.;
Carrots - 1 pc.;
Green pea canned - 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 from the jar with 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!

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.

Based chicken fillet Boil the broth, 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!

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, put the frying there, 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!

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!

Delicious and delicious recipe fans will like it hearty dishes. An excellent winter soup that will warm you and your loved ones.

Ingredients:

Potatoes - 6-7 pcs.;
Onion - 1 pc.;
Chicken broth - 800 ml;
Bacon - 8 slices;
Garlic - 2 cloves;
Hard cheese - 2 cups;
Flour - 2 tbsp;
Heavy cream - 150 ml;
Baguette
Thyme - to taste;
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.

Cut the bacon and fry until crispy.

Peel the potatoes and cut into small cubes.

Peel the onion and cut into small cubes. Finely chop the garlic. Fry onion, garlic in a frying pan and add thyme. Add flour to the frying and continue frying for another minute. Add a glass of broth and simmer until the mixture thickens.

Add the remaining broth and potatoes to the mixture.

If you have a small frying pan, then it is best to transfer the resulting mixture into the pan and add the subsequent ingredients to it.

Cook until the potatoes are tender, then puree using an immersion blender.

At the end of cooking, pour in the cream and bring to a boil again.

Add cheese and stir until completely dissolved.

Serve with croutons. Bon appetit!