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, prepare potato soup- puree can be added with a variety of 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 to the bottom of a double bottom pan olive oil and add 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 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.
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, 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!
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!
First courses are healthy, not too high in calories, and they always have a place on the family menu. A special place in it is occupied by soups that have a delicate creamy consistency. Not only adults, but also children eat them with pleasure. Depending on what products are at the heart of the dish, its taste also changes, so such dishes never get boring. Potato soup with croutons thanks to the combination cream base and crispy bread it turns out delicious and looks appetizing. It contains accessible ingredients, which allows you to feed it to your household as often as you want.
Cooking features
An inexperienced housewife may wonder what to cook cream soup not easy, because such dishes look exquisite, have unique taste. In fact, the process will not cause difficulties even for a novice cook. You just need to know a few points:
- Croutons will taste better if you make them yourself. It is better to use slightly dried wheat bread. It is cut into small cubes or bars, dried in the oven at a temperature of 180 degrees until it is browned. You can also dry the bread in a dry frying pan.
- Goes well with mashed potato soup garlic croutons. The garlic, passed through a press, is mixed with the bread before or after drying it. In the first case, the taste and aroma are more restrained and organic, while the second method allows you to make the dish piquant.
- Puree soup can be prepared not only using a blender. If there is no kitchen appliances, vegetables boiled until soft are rubbed through a sieve.
- Adding cheese or cream at the last stage of cooking allows you to add creamy notes to the soup.
- After chopping the ingredients or adding a new component, the soup must be brought to a boil and boiled for several minutes. Otherwise, the dish may quickly spoil.
Before serving, you can add fresh herbs to the soup, so the dish will look even more appetizing. This will also have a positive effect on its taste.
Potato soup with croutons
- potatoes - 1 kg;
- carrots - 100 g;
- onions - 100 g;
- vegetable oil - 20 ml;
- butter - 30 g;
- wheat bread - 0.25 kg;
- garlic - 3 cloves;
- water - how much will it take;
- salt pepper, fresh herbs- taste.
Cooking method:
- Peel and cut potatoes in large pieces, fill with water so that it completely covers it.
- Place the pan on the heat and cook the potatoes until they are soft.
- Cut the crust off the bread, cut the flesh into small cubes, and scatter on a baking sheet. Place in an oven preheated to 180 degrees. Toast the crackers, stirring occasionally, until they are lightly browned.
- Pass the garlic through a press, mix with oil, adding a little pepper.
- Roll the crackers in oil and return to the oven for 5 minutes. Remove and place on a plate.
- Peel the carrots and chop on a coarse grater.
- Remove the peel from the onion. Finely chop.
- Melt the butter and fry the onions and carrots in it.
- Drain off some of the potato broth and puree the potatoes using an immersion blender or potato masher. Dilute the puree with the broth to the desired consistency.
- Add fried vegetables to the soup, pepper and salt.
- Stirring, bring to a boil, boil for 5 minutes.
Serve the soup with croutons and finely chopped herbs, placing them on plates. You can season the soup with sour cream, it will be even tastier.
This recipe can also be prepared during Lent by replacing butter for frying vegetables with vegetable oil. In this case, there is no need to season it with sour cream.
Potato soup with croutons and cheese
- potatoes - 0.5 kg;
- carrots - 100 g;
- onions - 100 g;
- processed cheese - 150 g;
- butter - 40 g;
- water - 1 l;
- salt, pepper - to taste;
- wheat bread - 100 g.
Cooking method:
- Peel the potatoes, cut into medium-sized cubes, cover with water and put on fire.
- Carrots and onions, peeled and cut small cubes, saute until soft in butter.
- Cut the bread into small cubes and brown in a dry frying pan.
- When the potatoes are cooked, pour half of the broth into a clean saucepan and boil.
- Grate the cheese and dissolve in boiling broth.
- Combine the vegetables along with the remaining broth in a blender bowl and puree them. Put vegetable puree into a saucepan with the melted cheese liquid.
- Add salt and pepper, bring to a boil and cook for 2-3 minutes, stirring.
All that remains is to pour the soup into bowls, add wheat croutons to each and serve. Place croutons in the soup immediately before serving, otherwise they will become very soggy.
Potato soup with mushrooms and croutons
- potatoes - 0.6 kg;
- fresh champignons - 0.2 kg;
- onions - 150 g;
- water - 1 l;
- cream - 0.5 l;
- vegetable oil - 40 ml;
- salt, spices, wheat croutons - to taste.
Cooking method:
- Cut the potatoes into small cubes, cover with water, and boil until soft.
- Wash the mushrooms and cut into slices.
- Cut the onion into cubes or half rings.
- Heat the oil, add onions and mushrooms, fry until the liquid released from the champignons is completely dissolved.
- Place the mushrooms in the pan with the potatoes. Cook for 5 minutes after the soup comes to a boil.
- Using an immersion blender, blend the contents of the pan into a homogeneous mass.
- Add salt, pepper, add cream, stir.
- Bring the soup to a boil, stirring constantly. Once the soup comes to a boil, remove the pan from the heat.
The soup prepared according to this recipe turns out very tender and aromatic. Croutons for it are made without garlic.
Potato soup with cauliflower and cheese croutons
- potatoes - 0.5 kg;
- cauliflower- 0.3 kg;
- onions - 100 g;
- sour cream - 50 ml;
- water or broth - 1 l;
- vegetable oil - 20 ml;
- butter - 20 g;
- hard cheese - 20–30 g;
- loaf - 100 g;
- salt, spices - to taste.
Cooking method:
- Wash the potatoes, peel them, cut them into small pieces of arbitrary shape.
- Separate the cabbage into inflorescences and wash.
- Boil water or broth, add vegetables to the pan and cook until soft.
- While the potatoes and cauliflower are boiling, chop the onion and fry it in vegetable oil until soft.
- Add the onion to the soup, cook the vegetables together for 5 minutes, then puree using an immersion blender.
- Cut the loaf into thin slices, brush with butter and sprinkle with cheese. Place in an oven preheated to 200 degrees for 10 minutes.
- Add sour cream, salt and spices to the soup. Boil for 2-3 minutes.
Croutons are served separately with this soup. The dish turns out to be delicate in taste and low in calories. The recipe for this dish can be called dietary. You can also serve it with regular wheat crackers, placing them on plates.
Potato soup with croutons is one of the most popular first courses. It is easy to prepare, it is inexpensive, but it turns out tasty and appetizing.
It's hard to find someone you don't like tender soup with croutons, especially if you bring its texture to the consistency of mashed potatoes. If you have never prepared such a dish, be sure to try one of the options. Its taste is striking in its softness and, at the same time, richness. Which recipe to start with is up to you.
Features of puree soup
Puree soup is an intermediate link between the first and second courses. It has a liquid puree-like consistency due to the fact that all ingredients are crushed at the end of cooking. You can combine it with smoked meats, boiled meat, as well as whole vegetables and croutons.
Puree soup with croutons is the best gastronomic combination. In this way you combine a semi-liquid dish with a delicate consistency with a coarse solid product. At the same time, the cracker, getting into the soup, softens somewhat, and its taste enriches the dish itself.
Most of these recipes are based on using potatoes as the main product, which has a pleasant, unobtrusive taste and, at the same time, allows the mass to thicken due to starch.
At the same time, you can make soup without it, using peas with similar properties or compensating for the lack of starch heavy cream and an egg. The puree is prepared using a masher, after draining the liquid for a while. You can use an immersion blender or a sieve and puree the vegetables through it.
Making croutons
Another actual question: how to make for soup? They can be fried in a frying pan with spices or dried in the microwave. Usually bread is cut into small cubes or thin strips. You can also use whole slices or thin slices.
To give the crackers a flavor, they are sprinkled with oil with the addition of spices and herbs in advance. You can also use garlic juice.
Soup options
If you think about it, almost any soup can be pureed if you choose the right amount of liquid and solid ingredients. However, there are a certain set of products that can add amazing flavor to the broth and also go well with crispy croutons. Each recipe can be modified freely depending on personal taste preferences and the availability of ingredients.
The best options include the following soups:
- potato with mushrooms and cream;
- vegetable;
- pea;
- cheesy.
Potatoes with cream, mushrooms and chicken broth
The most popular and richest in taste is a recipe based on mushrooms and cream. You can do without potatoes altogether, but this way you will get a more delicate texture and greater thickness due to starch.
First of all, you need to put the potatoes on to boil. Be sure to peel it. It is not necessary to cut into small pieces, this way you will be able to preserve the starch and pleasant friability of the product. Three large tubers will be enough for a small saucepan.
Melt the butter in a saucepan. Throw it there a small amount of chopped onion and a little grated carrot, about 100 g each. As soon as the vegetables are soaked in oil, add champignons (500 g) cut into slices and fry until nicely colored. As soon as the mushrooms give off an aroma, pour them in. chicken broth a little more than half the pan, cover with a lid and let it cook.
There should be quite a lot of champignons. After a couple of minutes you can add the potatoes. Puree the entire mixture, season and add cream to the desired consistency. As soon as your mashed potato and mushroom soup thickens, you can serve it with croutons and a slice of fresh champignon.
Potatoes with vegetables
A simpler one is soup with vegetables and croutons. This recipe can be customized, as you can add almost any vegetables. First of all, you need to put a portion of potatoes on the fire. Salt the water immediately.
As soon as it is half softened, add vegetables to the broth, for example:
- carrot;
- zucchini;
- cauliflower and broccoli;
- corn;
- peas.
Green peas will give light dish pea aroma and pleasant shade. The liquid should cover the vegetables to the top. As soon as the potatoes are cooked, puree the mixture and serve the soup.
Pea
Pea soup is usually cooked thick with the addition of smoked meats. Classic recipe you can take it as a basis and improve it by making pea soup mashed potatoes with croutons.
Peas need to be soaked in advance, preferably overnight, in the refrigerator. You need to cook it taking into account the fact that some of the liquid has already been absorbed. If you filled a glass of peas with two glasses of water, you need to add another 3-4 tbsp. liquids. The time is selected arbitrarily, depending on the type of product and the degree of its readiness. Additionally, use potatoes to dilute the taste and carrots.
After you puree the dish, keep in mind that after a while the pea soup will thicken. You can leave some of the broth for later so that you have something to dilute the soup if necessary.
With cheese and cream
Very tasty and delicate dish – cheese soup with croutons. It's very easy to prepare. You can take the usual one as a basis. chicken soup. In this case, you should increase the amount of potatoes so that you can thicken the dish to the desired consistency.
Calories: Not specified
Cooking time: Not indicated
Reasonable savings and the ability to cook dinner “out of nothing” are qualities that you must have. good hostess. There are different situations, and sometimes it may turn out that there is what is called a “ball of pokati” in the house - there is no meat or vegetables, but dinner needs to be prepared. It’s in moments like these (and not only) that they help out economical dishes. Minimalism in cooking does not mean that the food will turn out tasteless. Even two or three ingredients are enough to prepare a hearty meal. thick soup. And, most likely, you will cook it not only to save money, but simply because everyone will like it. Try making creamy potato soup with croutons. This soup is especially good when it’s piping hot, with sour cream and herbs!
If you don’t have fresh lard, you can use undercuts or bacon for soup, although it won’t be as budget-friendly.
Ingredients:
- potatoes – 750 g (this is 5 large or 7-8 medium potatoes);
- water – 1 liter;
- lard fresh – 150 g;
- salt – 1 tsp (to taste);
- sour cream - for serving;
- fresh herbs - for serving;
- black ground pepper- taste;
- crackers or croutons - for serving.
Recipe with photos step by step:
Place a pan of water on the stove. While the water is boiling, peel the potatoes and cut them into strips, slices or cubes - as you prefer. We will mash the potatoes, so the beauty of the cutting does not matter.
Cut fresh lard (or lard) into medium-sized cubes, with sides approximately 2x2 cm.
Heat a dry frying pan over low heat. Lay out pieces of lard, render the fat (make cracklings). From soft lard the fat will melt in 3-4 minutes, dense lard will release fat more slowly, you will have to hold it for 6-7 minutes. The cracklings should be almost dry. You can remove them from the pan with a slotted spoon and add them to the finished soup, or leave them and fry them along with the potatoes. Under no circumstances make the heat too high and make sure that the melted fat does not start to burn (if it does, smoke will appear above the frying pan and you will feel bad smell). Burnt lard will make the soup tasteless.
Pour potato wedges into the rendered fat. Stir and heat the potatoes for about 5 minutes until they are saturated with fat (the potatoes will change color a little). There is no need to fry the potatoes.
Place the potatoes into boiling water along with the fat and cracklings (or without cracklings - at your discretion). Bring to a boil, salt to taste.
Cook the potatoes over low heat until fully cooked. When you press on a potato wedge, it will break easily, which means the potatoes are ready.
Take a potato masher and mash the potatoes right in the pan until almost smooth.
The result will be a puree soup with very small pieces potatoes and cracklings. Taste for salt; if not enough, add more salt. Turn off the heat and let the soup simmer under the lid for 5-7 minutes.
Pour the finished mashed potato soup with cracklings into bowls, sprinkle with freshly ground black pepper and fresh herbs, and serve. Very tasty with sour cream and dried croutons or crackers.
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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. Ready soup pour 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 croutons white bread, which can be fried 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.
