Mashed potato soup recipes. Step-by-step recipe for making mashed potato soup. Puree potato soup - Czech style

Puree soups are a mixture boiled vegetables and meat, which are rubbed through a sieve.

Thanks to this consistency, they are easily digestible and accessible to both children and people with gastrointestinal diseases.

People still argue about who was the inventor of cream soup. Many are inclined to believe that France is the mother of pureed dishes, since French chefs are great experimenters in the kitchen.

But scientists find in ancient sources of eastern peoples references to food rubbed through a sieve, to which liquid was added: broth, water or milk. Therefore, a clear answer was never found.

One thing is certain: the name comes from the French dialect.

The benefits of potatoes

The root vegetable is useful due to its composition. With different heat treatments, different amounts remain in it useful substances. More of them remain during cooking.

The composition of potatoes is rich in glucose, starch and carbohydrates, which are a source of vital energy.

Fiber improves metabolism and helps dishes made from this root vegetable be more easily absorbed by the body, preventing excessive amounts of carbohydrates from being absorbed into the blood.

The root vegetable is rich in protein and its amino acid composition is close to boiled eggs.

Important: The high calorie content of potatoes is a misconception. This vegetable is used in dietary nutrition. The main thing is to cook it correctly!

Advantages

Ground first courses have a number of advantages over their relatives - classic soups:

1. easy and quick to prepare.
2. Good digestibility.
3. Better preservation of nutrients, since there is no need to digest and overcook the components for a long time.
4. Potatoes are highly nutritious and contain a large amount of vitamins and minerals.
5. Ingredients for potato dishes can be bought at any store.
6. Products for cooking are relatively cheap.
7. Can be used in dietary nutrition.

The principle of preparing all pureed soups is the same. But cooking potato dish differs in that:

• The root vegetable must be cut into cubes before cooking. This is an optional condition, but with this cutting it will cook faster and more evenly;
• the minimum supply temperature is 25 degrees;
• The serving temperature depends on the composition. Puree soups with meat are served at a temperature of 45 degrees, and vegetable soups from 25 to 35 degrees;
• the energy value of a particular recipe also depends on the composition;
• dishes with meat products prepared in the broth of the main product.

Recipes

Puree potato soups are versatile, despite the fact that they have a common ingredient.

By adding a wide variety of ingredients you can get a new interesting taste.

These soups can be consumed for both lunch and dinner. It does not necessarily need to be served as a side dish and can only be used as a first course.

The nutritional value of the product allows you to consume it without additional second.

If you are watching your weight and healthy food, take note of recipes for pureed soups from various vegetables: (,), or, from,.

Classic or simple

How to cook mashed potato soup simple recipe, described in detail below.

Energy value:

• calorie content - 15 kcal;
• protein - 0.21;
• fats - 1.01;
• carbohydrates - 3.57.

Cooking time 30 minutes. It's quick to prepare and the ingredients are easily accessible.

Ingredients

Basic:

• root vegetable - 700 g;
• cooled boiling water - 850 ml;
• onion - 1 large head;
• sunflower oil - 60 ml;
• spices - to taste.

Additional:

• green onions - 3 arrows;
• parsley - 3 sprigs.

Process

How to make mashed potato soup, watch the video:

Energy value:

• calorie content - 20 kcal;
• protein - 1.78;
• fats - 3.97;
• carbohydrates - 2.3.

Difficulty level- easy to prepare. The ingredients are readily available.

Cooking time- 40 minutes.

Compound

Basic:

• potatoes - 900 gr;
• vegetable oil- 65 ml;
• cream - 300 ml;
• onion - 2 av. heads;
• spices - to taste.

Additional:

• green onions - 4 arrows;
• black bread croutons - 16 pcs.

Technological map

The addition of puree will give a special piquant taste to soups.

Preparation potato soup with cream, watch the video:

You can find a variety of instant creamy soups on grocery store shelves. One of the manufacturers is Faberlic.

Energy value of the product per serving:

• calorie content - 70 kcal;
• proteins - 1.5 g;
• fats - 0.5 g;
• carbohydrates - 15 gr.

Ingredients

Compound:

Additional:

• crackers - 4 pcs. per serving.

Cooking technology

Cooking process:

1. Pour the contents of the sachet into a bowl and dilute with 200 ml of boiling water, stir.
2. After 15 minutes, stir again and decorate with croutons.

Energy value of mashed potato soup with the addition of beef:

• calorie content - 42.7 kcal;
• protein - 3.71;
• fat - 2.09;
• carbohydrates - 2.3.

Difficulty level- cook the broth for a long time, the ingredients are easily accessible.

Cooking time- 2.5 hours.

Compound

Main ingredients:

• beef on the bone - 1.4 kg with bone;
• root vegetables - 6 pieces;
• carrots - 1 root vegetable;
• sunflower oil - 65 ml;
• onion - 1 head;
• cream - 215 ml;
• spices - to taste.

Additional:

• parsley, basil - 3 sprigs each;
• black bread croutons - 75 gr.

Cooking instructions

Energy value of the dish:

• calorie content - 119 kcal;
• protein - 6.18;
• fats - 4.89;
• carbohydrates - 13.5.

Difficulty level

Cooking time- 45 minutes.

Compound

Basic:

• root vegetable - 560 g;
• onion - 1 head;
• garlic - 1 clove;
• sunflower oil - 60 ml;
• smoked meat broth - 1 l;
• leek - 1.5 stalks;
• wild garlic - 1 bunch;
• smoked bacon - 78 g;
• butter - 30 g;
• cream - 100 ml.

Additional:

• bran bread croutons - 80 gr.

Technological diagram

Energy value:

• calorie content - 35.8 kcal
• protein - 1.24
• fats - 1.08
• carbohydrates - 5.15

Difficulty level- average due to the preparation of the dumplings, the ingredients are easily accessible.

Cooking time- 1 hour.

Compound

Basic:

• chicken breast - 250 g;
• potatoes - 3 medium pieces;
• carrots - 1 medium piece;
• onion - 2 medium heads;
• spices - to taste.

For the dumplings:

• flour - 270 gr;
• butter- 45 g;
• egg - 2 pcs.;
• milk - 230 ml;
• salt - 1 pinch.

Additional:

• onion greens - 4 arrows;
• parsley - 2 bunches.

Process

Energy value:

• calorie content - 26.9
• protein - 0.68
• fats - 2.42
• carbohydrates - 3.78

Difficulty level— Easy to prepare, ingredients are readily available.

Cooking time- 40 minutes.

Compound

Basic:

• root vegetable - 530 g;
• chicken breast fillet - 150 g;
• onion - 2 medium heads;
• carrots - 1 medium piece;
• sunflower oil - 53 ml;
• spices - to taste.

Additional:

• croutons - 200 gr.;
• hard cheese— 150 gr.

Process

Important: Croutons and crackers are added to each serving. They should not be added to the pan as they will become soggy.

Watch the video for preparing mashed potato soup with croutons:

Energy value of onion-potato dish:

• calorie content - 20 kcal;
• protein - 0.18;
• fats - 0.81;
• carbohydrates - 3.49.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 40 minutes.

Ingredients

Basic:

• potatoes - 825 gr;
• chicken broth - 0.45 l;
• leeks - 3 stalks;
• butter - 40 g;
• cream - 260 ml.

Additional:

• sour cream - 100 ml.

Process

Watch the video on how to prepare puree soup with leeks and potatoes:

Energy value:

• calorie content - 27.3;
• protein - 1.39;
• fats - 0.72;
• carbohydrates - 3.93.

Difficulty level

Cooking time- 30 minutes.

Components

Basic:

• potatoes - 520 gr;
• onion - 2 heads;
• carrots - 1 pc.;
• processed cheese— 230 gr;
• spices - to taste.

Additional:

• green onions - 2 arrows.

Process

How to make puree soup with melted cheese, you will learn from the video:

Energy value:

• calorie content - 17 kcal;
• protein - 0.1;
• fats - 0.79;
• carbohydrates - 1.24.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 1 hour.

Components

Basic:

Additional:

• onion greens - 5 arrows;
• parsley - 5 sprigs;
• dill greens - 3 sprigs.

Process

1. Finely chop the cabbage. Wash and peel the potatoes. Boil the vegetables until tender.
2. Wash and peel the onions and carrots. Fry in oil. Then put it in a saucepan where vegetables are cooked.
3. Add spices and grind everything until smooth.
4. Return the puree back, adding cream. Boil for 6 minutes, stirring frequently.
5. Pour into deep plates, garnish with herbs.

Useful video on making pureed white cabbage soup:

Energy value:

• calorie content - 178 kcal;
• protein - 1.2;
• fats - 3.54;
• carbohydrates - 11.

Difficulty level- easy to prepare. All components are easily accessible.

Cooking time- 40 minutes.

Compound

Basic:

• root vegetable - 730 g;
• onion - 2 heads;
• sunflower oil - 55 ml;
• garlic - 1 large head;
• butter - 16 g;
• cream - 230 ml;
• spices - to taste.

Additional:

• parsley - 4 sprigs.

Process

With milk

Energy value:

• calorie content - 23;
• protein - 1.29;
• fats - 2.28;
• carbohydrates - 4.66.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 40 minutes.

Components

Basic:

• white bread - 7 medium pieces;
• root vegetable - 245 g;
• milk - 157 ml;
• carrots - 1 pc.;
• flour - 60 g;
• spices - to taste.

Potato puree soup can be prepared from a simple set of ingredients, necessarily including potatoes, or you can diversify the taste of this dish by changing its composition. Puree soup is quite easy and quick to prepare, and different heat treatment ingredients also allows you to change the taste of the finished dish.

By general rule The liquid in soups of this type should be equal in volume to the amount of products that are included in the soup. However, if any type of cereal is added to the dish, then there should be more liquid, since cereal tends to swell.

Meat and vegetable broths or milk are used as liquid. Broths are more often used, and soup is seasoned with milk or cream for greater nutrition and taste.

Puree soup, traditionally, is served with croutons, however, as an addition to the soup, you can prepare chips from the vegetables that are part of the dish. Restaurant serving of creamy soup differs in that the dish is served in a bread plate. To do this, remove the crumb from the bun, treat the inside of the bun with garlic and pour in the soup.

How to make mashed potato soup - 15 varieties

This dish is distinguished by the fact that it contains simple, available products. This dish Not high calorie content, which means those losing weight can use it in their diet. Also, it can be an excellent soup for children's table, provided that the child has tried all the ingredients included.

You will need:

• Leek - 50 gr.
• Potatoes - 0.5 kg.
• Water - 3 glasses.
• Milk - 1 glass.
• Yolk - 1 pc.
• Salt to taste.

Cooking process:

The white part of the onion is cut and fried in a frying pan with the addition of oil. Onions and peeled, diced potatoes are placed in salted, boiling water. Boil everything together for about 15-20 minutes. As soon as the potatoes have become soft, remove the pan from the stove and pass the contents either through a blender or rub through a sieve. Hot milk is added to the resulting mass, in which the yolk is previously diluted.

The milk must be added hot; cold milk will give the soup a grayish tint.

This dish has a creamy taste because the cheese, dissolving in the hot mass, imparts its taste and aroma to the liquid. Processed cheese is used for soup, no matter whether it has additives or not. Any type of processed cheese will do.

Compound:

• Potatoes - 5 pcs.
• Processed cheese - 100 gr.
• Carrots and onions - one piece each.
• Water - 4 glasses.
• Butter - 1 tbsp. l.
• Salt.

Preparation:

The carrots are grated, the onions are finely chopped, and the prepared vegetables are fried in butter. Potatoes, onions and carrots, and melted cheese are dipped in salted boiling water. Boil everything until the potatoes are soft. A puree is made from the resulting mass. Serve with croutons.

In the puree soup according to this recipe, you can add a little hot 10% cream, this way you can enhance the taste of the finished dish.

German food is a little similar to Russian cuisine; they also respect a large amount of meat in their dishes. This recipe uses sausages, which makes the dish very satisfying. Also, all the ingredients are fried, which makes the final taste a little unusual.

Compound:

• Potatoes - 500 gr.
• Celery - 1 pc.
• Onion - 1 pc.
• Sausages - 3 pcs.
• Vegetable and butter - 1 tbsp. l.
• Smoked brisket - 50 gr.
• Water - 3 tbsp.
• Cream - 1 tbsp.

Preparation:

Fry in a mixture of oils smoked brisket, then it is laid out from the frying pan. Add finely chopped vegetables to hot oil and fry for 10 minutes. Vegetables are placed in boiling water and boiled until soft. Then everything is thoroughly crushed. Add cream to the resulting mass and mix. Add sausages, cut into mugs, to the soup and heat for 5 minutes.

This soup is perfect for those losing weight, only the butter in it needs to be replaced with vegetable oil. The chicken is added to the dish cut into pieces, which means you don’t have to use croutons.

Compound:

• Tomatoes - 300 gr.
• Chicken broth or water - 1 liter.
• Boiled chicken breast - 200 gr.
• Eggs - 2 pcs.
• Potatoes - 500 gr.
• Onion - half a head.
• Carrots - 100 gr.
• Oil - 100 gr.
• Greens and salt to taste.

Preparation:

Peel the tomato and cut into cubes. The carrots need to be grated and the onions need to be chopped. Potatoes are cut into cubes. Heat the oil in a saucepan and put the onion in it, which is fried until transparent. Then the carrots are lowered for about 2-3 minutes, and then the tomatoes are sent in. Then add liquid and salt to taste. As soon as the liquid boils, bake the potatoes and cook until soft.

Grind the chicken separately in a blender, leaving some of the diced chicken aside. Once the potatoes are cooked, everything is mashed. Sent into soup minced chicken, put on fire and season the heated soup with beaten eggs, stirring vigorously. Served in plates with pieces of chicken and croutons.

Puree soup is ideal for introducing baby food. Its semi-liquid structure does not allow the child to choke, and the use of vegetables in the dish is beneficial for the child.

Compound:

• Zucchini - 1 pc.
• Potatoes - 2 pcs.
• Vegetable oil - 2 tbsp. l.
• Flour - 2 tbsp. l.
• Water - 3 glasses.

Preparation:

Peel the vegetables and add salted water and cook until soft. The broth is poured into a separate bowl, and the vegetables are pureed. Fry the flour in vegetable oil and pour it with vegetable broth. The resulting mixture is diluted vegetable puree and warm up on the stove. Can be served with fried zucchini.

Mushrooms are an excellent meat substitute; they are not inferior in nutritional value. Dishes with mushrooms turn out to be satisfying, and the taste of such dishes is very rich.

Compound:

• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Turnip - small size 1 pc.
• Mushrooms - 200 gr.
• Vegetable oil - 2 tbsp. l.

Preparation:

All vegetables are peeled, washed and cut into cubes. Place all the vegetables in salted water and cook until soft. Finely chopped mushrooms are fried in a frying pan. From vegetable mixture make a puree, and serve the mushrooms in pieces directly in the soup.

For this soup, instead of water, you can use chicken broth instead of water. But filling the food with cream or milk is not provided.

Broccoli is a rather specific product that not everyone likes to eat. However, in this form, this type of cabbage is quite tasty and healthy. This soup is suitable for those losing weight.

Compound:

• Olive oil -3 tbsp. l.
• Onion - 1 pc.
• Garlic - 3 cloves.
• Broccoli - 300 g.
• Potatoes - 300 gr.
• Vegetable broth or water - 4 tbsp.
• Nutmeg - 1/4 tsp.
• Salt and pepper - to taste.

Preparation:

Chopped onions and carrots are sautéed in a saucepan for growing. oil and fill with water. After the water boils, add potatoes and cabbage, disassembled into inflorescences, into the liquid and cook until soft. The mass is divided into vegetables and liquid, the vegetables are pureed and brought to the desired thickness with a decoction. At the very end they add nutmeg and pepper to taste.

Seafood is added to the puree soup in its entirety. The soup can be prepared with any broth, which means you can adjust the taste of the final dish.

Compound:

• Potatoes - 500 gr.
• Broth - 1 liter.
• Leek - 50 gr.
• Shrimp - 250 gr.
• Cream - 150 gr.
• Flour - 1 tbsp. l.
• Yolk - 1 pc.
• Salt to taste.

Preparation:

Potatoes are cut into cubes, onions are chopped into half rings and sautéed separately in oil. Divide the broth into 2 parts. Place potatoes and fried onions in a saucepan with one part of the broth and boil until tender. The flour is fried in a frying pan and the second part of the broth is added, this is done slowly so that there are no lumps. Leeks are finely chopped and fried. The finished potatoes and onions are mashed and sauce with flour is added. Then warm up on slow gas. To make the dressing, raw egg yolk is mixed with cream and added to the soup, stirring slowly. The soup is served with leeks and boiled shrimp tails.

This onion and potato soup is served chilled, so in the summer it will be a great option for replacing okroshka and a good, refreshing dish.

Compound:

• Leek - 350 g
• Potatoes - 4 pcs.
• Sour cream - 1 glass.
• Milk - 1.5 cups.
• Butter - 60 g.
• Salt and ground black pepper - to taste.

Preparation:

Chop the onion and potatoes. Heat the butter in a saucepan, add the onion and fry for about 5 minutes, then add the potatoes and fry for another 5 minutes. Pour water over the fried vegetables, add salt and cook until tender. Then puree and add milk and half the sour cream to the soup. Heat over the fire, pass the soup through a sieve and add the remaining sour cream. Serve cold with croutons.

Various heat treatments of vegetables allow you to change the taste in dishes, which means you can try the same version of soup several times.

Compound:

• Potatoes - 4 pcs.
• Wheat flour - 2/3 tbsp.
• Milk 2% - 6 tbsp.
• Hard cheese - 120 gr.
• Salt - 1 tsp.
• Ground black pepper - 1/2 tsp.
• Sour cream - 1 tbsp.
• Green onions - 3/4 cup.
• Bacon strips - 6 pcs.

Preparation:

The potatoes are thoroughly washed and baked in the oven at 200 degrees without peeling. Prick the surface of the potatoes with a fork before baking. The finished potatoes are peeled and mashed with a fork.

Fry flour in a saucepan and add milk. Cook until thickened, and then add potatoes, cheese, salt and pepper. Cook until cheese melts. Then puree everything to eliminate lumps, add sour cream and half of the green onions. Serve garnished with herbs, bacon and cheese.

Pumpkin is used in many dishes, cream soup is no exception. The addition of pumpkin makes the taste of the dish bright, and its color sunny and rich.

Compound:

• Pumpkin - 300 gr.
• Potatoes - 500 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 2 pcs.
• Cream - 200 gr.
• Salt to taste.

Preparation:

Cut pumpkin, carrots, onions and potatoes into cubes. Fry the onion in a saucepan in oil until transparent, place the vegetables on the onion and add water. Cook until fully cooked, then puree. Add hot cream and bring to a boil over heat. The soup can be served.

You can add various seasonings to this soup to enhance the taste of pumpkin. Nutmeg and red pepper are great.

Seasonings are not only tasty, but also healthy. Basil is used in many dishes, including Italian cuisine this plant is the main seasoning for many dishes. Cream soup was no exception.

Compound:

• Potatoes - 0.5kg
• Salt to taste.
• Philadelphia cheese with basil - 200g.
• Tomato - 2 pcs.
• Onion - 1 pc.

Preparation:

Tomatoes are peeled and onions are chopped. Vegetables are fried in a pan and potatoes are placed in it, after which everything is filled with water and cooked until tender. Then puree is made, which is put back on the fire and cheese is added to the soup. After the cheese has melted, the soup needs to be salted and ready to be served.

For those who love seafood, there are a lot of soups, one of the most delicious - tomato. This soup is simple and easy to prepare.

Compound:

• Onion - 2 pcs.
• Potatoes - 2 pcs.
• Tomatoes in own juice- 200 gr.
• Seafood - 200 gr.

Preparation:

Chop the onion and potatoes. Everything is boiled in water until cooked. Tomatoes in their own juice are added to the potatoes and mashed. Seafood is added to it and everything is boiled. The finished soup is served with a baguette.

Simple tomato soup will always taste good. Adding potatoes will make tomato taste not so pronounced, and therefore tasty.

Compound:

• Potatoes -500 g.
• Tomatoes - 400 g.
• Onion - 1 pc.
• Carrots - 1 pc.
• Vegetable oil.
• Garlic - 1-2 cloves.
• Salt and pepper - to taste.

Preparation:

Boil potatoes in water until tender. Onions and carrots are sautéed in a frying pan. The skin is removed from the tomato and puree is made, which is added to the onions and carrots; it needs to be warmed well. Combines potatoes and sautéing with tomatoes, after which puree is made. The puree is heated over the fire, salted during the process and crushed garlic is added.

This soup is perfectly filling, cream and cod provide an excellent flavor combination, which means lunch with this soup will be a great success.

Compound:

• Garlic - 3 cloves.
• Onion - 1 pc.
• Potatoes - 1 pc.
• Smoked cod - 150 gr.
• Vegetable oil.
• Cream - 200 gr.
• Salt.

Preparation:

Potatoes and cod are cut into cubes, and the potatoes are boiled in water. Then cod and cream are added to it. Onions and garlic are sautéed in a frying pan and then added to the creamy potato mixture. Everything is pureed and salted to taste. Served with cod pieces.

Puree soups or, as they are also called, cream soups came to our kitchen relatively recently. Although in early childhood our mothers often prepared them for us, and such soups were an integral part of our first adult menu. And puree soups are recommended for dietary nutrition. They can be made from anything, and many people have their own ways of preparing them. And they have one thing in common: at the end they are necessarily ground or pureed.

I suggest you prepare a delicious and tender pureed potato soup which can be done with chicken or mushrooms, and serve with homemade croutons.

List of required ingredients:

The secret of making mashed potato soup with mushrooms and croutons

Another option: creamy potato soup with chicken

This soup can be cooked with chicken. To do this, boil chicken breast within 35-40 minutes. Take it out of the pan and put the potatoes in the broth. We chop the breast itself and put it back into the pan. Further we do everything according to the recipe and puree everything together with the chicken.
If you are cooking for a child, then there is no need to add mushrooms, and it is better not to fry the onions, but to boil them together with the potatoes. You can add other vegetables by preparing, for example, pureed zucchini and potato soup or pureed cauliflower soup.

You can also cook wonderful mushroom cream soup or creamy mushroom soup with cream.

Look at the video, how simple Potato cream soup with mushrooms is being prepared.

Write comments and add your recipes for mashed potato soup or cream soup, which we will definitely use.

Nowadays you won’t surprise anyone with vegetable, meat or fish soup, and here mashed potato soup will be new. The delicate creamy consistency of the soup and the incomparable aroma of chicken, mushrooms or fresh croutons will not leave anyone indifferent. This first course includes the same ingredients as a regular soup, and cheese or fried mushrooms can add a special flavor to the dish.

Prepare mashed potato soup for your family for lunch; a recipe with a photo will show you how to prepare it without much hassle. Take note of the options for a fragrant and satisfying first course suggested below, and please your loved ones with new and bright tastes.

If you have some on hand fresh champignons, then you can easily cook a delicious soup. Fragrant fried mushrooms will enrich the taste of potato soup and make the dish special. Read more recipes for making pureed cheese soup.

Ingredients:

7 potatoes;
160 gr. champignons;
1 carrot;
1 onion;
sunflower oil;
a bunch of dill or parsley;
salt and pepper freshly ground.

Preparation of mashed potato soup with mushrooms:

1. First, wash the mushrooms and then cut them into slices. We clean the onion and chop it finely. We thoroughly wash the carrots, peel them, and then chop them using a grater. Add sunflower oil to the surface of the frying pan, heat it and fry the chopped onion and carrots.
2. Take another frying pan and fry the mushrooms in it until cooked, this will take about 8 minutes. We wash and peel the potatoes. Pour water into the pan and wait for the water to boil. Add a pinch of salt to the water and add the diced potatoes. When the potatoes are cooked, drain the broth from them. This broth will still be needed in the future, so don’t pour it out.
3. Using a potato masher, mash the potatoes into a puree. We begin to gradually introduce the potato decoction into the puree; the mass should resemble in consistency liquid sour cream. Add fried onions, carrots, and champignons to the soup. Season the soup with spices and add salt to taste. Sprinkle each serving of the first course with finely chopped herbs.

What could it be better than easy chicken soup? We offer you just such an option for a delicious first course. The soup turns out tender, aromatic and satisfying. Prepare a simple lunch meal in just 40 minutes.

Ingredients:

2 liters of chicken broth;
400 gr. chicken fillet and potatoes;
60 ml sunflower oil;
spices and salt - to taste;
canned corn;
a bunch of fresh dill.

Making Potato Chicken Soup:

1. Peel the potatoes, then use a sharp knife to cut them into medium pieces. Cut the chicken fillet into arbitrary pieces and boil it until cooked. After the meat is completely cooked, strain the broth and cut the chicken into thinner pieces. small pieces. Pour the meat broth into a large saucepan; the potatoes will be boiled in it.
2. Place the potato pieces into the broth and cook for 20 minutes over medium heat. We clean the onion, cut it into cubes and fry it in sunflower oil. After the onion has become transparent, add finely chopped garlic and remove the pan from the stove. Take the cooked potatoes into a deep bowl and grind them using a blender.
3. Place the chopped potatoes into the broth and mix everything thoroughly. Add chopped boiled chicken meat to the soup, then put the fried onion and garlic into the pan. Season the soup ground pepper, salt, add chopped dill. Pour the finished puree soup into bowls, add a little canned corn to each serving, then serve.

This soup turns out very tender; it perfectly combines Dutch cheese with bacon. It can be prepared quickly and easily. Try it, your family will highly appreciate this dish.

Ingredients:

950 ml meat broth;
2 onions;
2 cloves of garlic;
6 potatoes;
190 ml cream;
pepper mixture;
130 gr. Dutch cheese;
40 ml sunflower oil;
salt;
65 gr. wheat flour;
bacon.

How to make mashed potato soup, recipe with cheese:

1. First, finely chop the garlic cloves and onion. Transfer them to a frying pan with sunflower oil and fry over low heat for 5 minutes. Now add the required amount of wheat flour, fry for 1 minute, stirring everything with a wooden spatula.
2. We peel the potatoes, then cut them into cubes. Bring the meat broth (you can also use water) to a boil. Place potato pieces in it and cook for 20 minutes until fully cooked. While the potatoes are cooking, prepare the bacon. Fry it in a frying pan, then place it on a paper towel to absorb excess fat.
3. Grind the Dutch cheese using a coarse grater. Puree the soup using a blender; you can also use a regular potato masher. Put the resulting puree back on the fire, pour in the required amount of cream, then add the chopped cheese. Cook the soup until the cheese is completely melted, stirring it constantly.
4. At the end, taste the dish, add salt and spices. Pour the first dish into a plate and place a few pieces of fried bacon on top. Now let's start tasting. Bon appetit!

Fresh croutons from white bread will perfectly complement the taste of this potato soup, making it original and special. Cook the croutons immediately before serving the soup so that they are crispy and flavorful.

Ingredients:

3 medium potatoes;
1 onion;
1 carrot;
85 gr. processed cheese;
200 ml cream;
butter for frying;
a slice of white bread;
spices and salt to taste.

Cooking mashed potato soup with croutons, recipe and step-by-step description:

1. First, prepare the vegetables for the soup. Peel and wash potatoes, carrots, and onions. We cut the potatoes, put them in a pan with water and set them to cook. Cut the carrots and onions into large cubes, and then fry them in a frying pan with the addition of butter. Simmer the vegetables in a frying pan with the lid closed for 15 minutes.
2. Then we transfer the carrots and onions into the pan with the potatoes. When the vegetables are cooked a little, add the diced processed cheese. Now grind all the soup ingredients using an immersion blender. After this, add cream, achieve the desired consistency, salt and pepper the soup. Cut a slice of bread into thin strips and lightly dry them in the oven. Pour the puree soup into bowls and sprinkle it with prepared croutons.

Puree soup is good because it can be prepared from a minimum of ingredients. Try making chicken and potato soup. The result will be a boring and uninteresting dish. Puree soup is a completely different matter - it has a thick, tender, creamy consistency, the soup just melts in your mouth and looks very appetizing.

Recipe ingredients:

• chicken fillet 300 g.
• potatoes500 g.
• onion 1 pc.
• dried dill – 1 teaspoon
• vegetable oil 2 tbsp. spoons
• ground black pepper to taste
• salt to taste

Cooking method:

1. Pour 2 liters of water over the chicken fillet and cook until done, 45 minutes. Remove the meat and cut into small pieces. Add diced potatoes to the broth and cook until tender for 15-20 minutes.
2. Fry finely chopped onion in vegetable oil until soft.
3. Remove the finished potatoes from the broth with a slotted spoon, mash them into a puree and return them back to the pan. Stir, add salt, season with dried dill and black pepper, add fried onions and pieces of chicken fillet. Bring to a boil and remove from heat.
4. Advice: Potatoes are the base in the soup. Any available vegetables will help diversify the taste. Potato soup is combined with broccoli, cauliflower, carrots, zucchini and a variety of greens.

Feeding method: When serving, decorate the soup with sour cream, herbs, canned corn or green peas to choose from. You can do without this, but a beautifully decorated dish seems more delicious.

Cream soup – perfect recipe for beginner cooks. There is no need to follow the technology of cutting ingredients or strictly adhere to the cooking time. It is enough to boil the products, puree them using a blender and dilute them with broth to the desired consistency. The soup looks impeccable and tastes quite good.

Recipe ingredients:

• potatoes 1 kg.
• cream 500 ml.
• hard cheese 150 g.
• chicken fillet 500 g.
• onion 2 pcs.
• carrots 1 pc.
• vegetable oil 50 ml.
• nutmeg 1/2 teaspoon
• ground pepper to taste
• bay leaf 2 pcs.

Cooking method:

1. Wash the chicken fillet and divide it into 2 parts. Cut one part into small cubes, leave the second whole. Pour 2 liters of water over the fillet and bring to a boil over high heat. As soon as the water boils, reduce the heat, skim off the foam, add the bay leaf and cook the chicken for 45 minutes.
2. After 25 minutes from the start of cooking, add peeled and diced potatoes to the broth. Continue cooking for another 20 minutes. During this time, both the fillet and potatoes will be cooked.
3. Peel and finely chop the onion and carrots. It is better to grate the carrots. Fry vegetables in vegetable oil until light golden brown.
4. Remove the whole piece of fillet from the broth and set it aside. Strain the broth into a separate container, and puree the potatoes and pieces of meat in a food processor. Add cream and frying to the resulting mass. Dilute the puree with broth to the desired consistency. Add grated hard cheese, nutmeg, pepper, and salt to taste.
5. Bring the soup to a boil. Boil for 3-5 minutes over low heat. Let it brew.
6. Cut the reserved piece of chicken into strips. When serving, place a handful of meat on each plate, pour over the puree soup, and garnish with herbs.

Puree soup can be prepared without special equipment such as a blender or food processor. Make pea soup. If you cook the peas a little longer, they will boil on their own and turn into a thick, homogeneous mass. Smoked chicken will add a spicy taste to the soup.

Recipe ingredients:

• dry split peas 2 cups
• potatoes 3 pcs.
• smoked chicken breast300 g.
• onion 1 pc.
• carrots 1 pc.
• tomato paste 1 tbsp. spoon
• garlic3 cloves
• vegetable oil 50 ml.
• bay leaf 2 pcs.
• black peppercorns 5-7 pcs.
• dried dill 1/2 teaspoon
• soda 1/2 teaspoon
• salt to taste

Cooking method:

1. Wash the peas and soak in cold water in the evening. In the morning, drain the water. Fill with fresh cold water (3 liters) and cook. When the water boils, add soda. At this time, abundant foam is formed. It needs to be removed. Cook the peas for about an hour.
2. After 30 minutes from the start of cooking, add whole peeled potatoes to the soup. Cook until done. When the potatoes become soft, remove them, mash the tubers into a puree and return them to the soup.
3. While the soup is cooking, peel and finely chop the carrots and onions. Sauté vegetables in vegetable oil. At the very end add tomato puree. Warm it up.
4. Add roasted chicken fillet, diced smoked chicken fillet, seasonings and salt to the soup. Cook for 5-7 minutes. At the very end, add crushed garlic. Let the soup rest and serve.
5. Advice: Instead of bread and crackers, offer pea soup saltine cracker. Original and very tasty.

Required ingredients:

• onion – 1 pc.;
• potatoes – 3 pcs.;
• garlic – 1 clove;
• carrot – 1 pc.;
• white bread;
• spices - to taste;
• salt - to taste;
• green.

Cooking process:

1. 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.
2. 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.
3. Toast the white bread in a frying pan and then rub it on both sides with garlic. Cut the toasted bread into small cubes.
4. 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.
5. Chop the greens and add to the soup. Pour the finished soup into bowls and sprinkle with croutons. Serve immediately.

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:

1. Chop the leeks. Melt the butter in a saucepan and then add the chopped leeks. Fry the onion until transparent.
2. Then add finely chopped garlic and continue to fry the vegetables for two minutes.
3. 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.
4. Puree the finished soup with a blender. After this, pour the heated cream and milk into the soup. Salt and pepper the soup.
5. Ladle the soup into bowls. Serve the soup with white bread croutons, which you can toast while the soup is cooking.

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:

1. Place potatoes, peeled and cut into large cubes, into a saucepan. Pour enough water into the pan to completely cover the potatoes.
2. Let the potatoes cook. Read more recipes for making tomato puree soup.
3. 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.
4. Add the roasted vegetables to the potatoes. Cook the vegetables until they are soft. Add melted cheese to the pan.
5. 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.
6. Cut the bread into pieces and fry it in a frying pan or in the oven.
7. Pour the finished puree soup into bowls. Top the soup with toasted croutons. If desired, the soup can be decorated with fresh herbs.

Description:

Cooking time: 50 minutes

Number of servings: 7

Ingredients for “Clean Potato Soup”:

Recipe for “Pureed Potato Soup”:

Description: Sometimes you want to enjoy vegetable soup. An ideal and super-economical option is mashed potato soup. There are many variations of its preparation on the site, but I didn’t see mine. Classic recipe without garlic, with cream.

Ingredients: .

Difficulty of preparation: Average

Cooking time: up to 30 minutes

Vegetarianism: No

Kitchen: Home

Number of servings: 4 servings

Type of dish: First courses

Ingredients for mashed potato soup for 4 servings:

Recipe for making mashed potato soup step by step

There are a great many options for soups and purees. Soups - purees can be made from mushrooms, potatoes, cauliflower, you can’t list everything. Although they are not familiar to many, nevertheless, puree soups have begun to actively enter our lives. Mashed potato soup can be varied with mushrooms, cauliflower, and zucchini. Or you can, like this one, with garlic. Garlic will impart its aroma to the puree soup, but it will first need to be tediously fried or baked to make it tender and tasty. This puree soup is prepared very quickly, and the cost of food is minimal. So, to prepare mashed potato soup we need potatoes, a few cloves of garlic, 10 - 20% cream, butter for frying the garlic, one onion, vegetable oil for frying the onions, salt and pepper to taste. By the way, it is better to cook this puree soup on meat broth, for example, beef or chicken, then it will be even tastier. We take greens as desired. It could be parsley, leeks or dill, for example.

Peel a large onion and cut into cubes or half rings, as you prefer. I prefer cutting into cubes.

Heat a pan, pour vegetable oil into it and fry the onion until golden brown, but not too much.

Peel the potatoes, wash them and cut them into large pieces. You don't have to cut it, but then the potatoes will take longer to cook.

After this, add the chopped potatoes to the fried onions, pour in 700 - 800 milliliters of water, add salt and cook the potatoes until tender (20 - 25 minutes).

Peel the garlic and cut into 2 - 3 parts.

Heat a frying pan and melt the butter in it. Then add chopped garlic and fry it until golden brown. You can also bake the garlic (instead of frying), for this purpose do not remove the peel, but bake in the oven in foil until the peel is slightly blackened.

Then add the fried garlic to the potatoes and cook everything together for 1 - 2 minutes.

Separate the broth from the vegetables (do not pour out the broth), grind the potatoes using a blender, gradually adding the broth to it.

Then add cream and bring to a boil.

Remove from heat and let cool slightly. Serve with greens and croutons.

Analysis of a dish based on ingredients

product

squirrels

fats

coal

kcal

Vegetable oil

total in the dish:

in just 1 serving:

Puree potato soup as in kindergarten. Technological map №99:

Technology for making pureed potato soup like in kindergarten:

I will prepare mashed potato soup like in kindergarten, without following strict kindergarten technologies, because I want to reduce the cooking time, and modern gadgets Now they make some cooking processes much easier.

The soup is called potato soup, but due to the large amount of carrots in it, the color turns out to be quite rich and orange.

The composition contains 20 grams of flour and butter - that's one large tablespoon each.
The number of servings depends on the eaters. If these are children, then about 5 servings.

Peel carrots and potatoes.

Cut the carrots into pieces about 1 centimeter, and the potatoes into large cubes. I cut a large tuber into 8 parts.

Pour out 50 grams of water (or broth) and set aside. You will need water to prepare the white sauce.

Place the vegetables in a saucepan (shake until the vegetables settle tightly), add water (or broth), add a little salt and cook until tender, with the lid closed, about 15-20 minutes.

Boil the milk.
For the white sauce, lightly fry the flour in a frying pan and mix with the previously set aside water.

If lumps suddenly form, wipe everything through a strainer.
To keep the sauce from being thick, dilute it with a little boiled milk (but not hot).

Remove the pan from the heat and puree until smooth with an immersion blender.

At the end add white sauce, butter and half the milk.

If you don’t have an immersion blender, you can puree the soup in a simple blender, or grind the vegetables through a sieve.

Return the pan to the heat and bring the soup to a boil again.

When serving, add a little milk, diluting the soup to the desired thickness.

Mashed potato soup like in kindergarten is ready.

Let me add that I would exclude the white sauce from this recipe. Flour is needed for greater thickness, but the soup is already thick, you just need to add a little less water or milk.

Bon appetit everyone!

Cream soups are a great thing! Both tasty and healthy. Especially for those who have problems with the gastrointestinal tract. Potato soup - simple and delicious soup, quick to prepare and completely inexpensive. If you do not add cream to it and do not use butter, you can cook it during Lent.

Serve with croutons.

To prepare mashed potato soup, prepare the ingredients according to the list.

Chop the onion and fry in sunflower oil.

Peel the potatoes, chop them (you don’t have to chop them: we’ll still mash them) and add them to the pan with the fried onions. Fill with water, add salt and set to cook. Cook until the potatoes are soft.

While the potatoes are cooking, peel the garlic and fry in butter.

The potatoes are ready. Transfer it with a slotted spoon to another pan. Do not pour out the broth in which the potatoes were boiled!!! Puree the potatoes with an immersion blender, adding potato broth to the desired thickness.

Add the fried garlic along with the oil. Puree again. If necessary, add salt.

The pureed potato soup turns out very tender and silky! Season with black pepper and add cream.

The mashed potato soup is ready. Serve warm.

Bon appetit!