Cheesy Potato Soup with Croutons

No one at the table will refuse such a first course! The creamy potato soup is incredibly smooth, but it also has a tart note thanks to the addition of cheese. This soup is served with croutons or croutons, and cooked in both water and broth.
cook time: 40 min
Zoe Kendrick
Cheesy Potato Soup with Croutons

Nutrition Facts (per serving)

81
Calories
4g
Fat
7g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Water (or more) 200 ml
Bouillon (chicken, vegetable, can be replaced with water or use a bouillon cube) 500 ml
Potato 500 g
Hard cheese 70 g
Cream (any fat content) 150 ml

Recipe instructions

Step 1

Step 1
How to cook mashed potato soup with cheese and cream? Prepare your food. Take potatoes that are cooked through, if possible. Chicken or vegetable broth will do, you can even take a bouillon cube and dilute it with water (as I did). Or cook the soup only in water. Adjust the total amount of liquid depending on the desired consistency of the soup.

Step 2

Step 2
Peel the potatoes and place in a saucepan or saucepan with a thick bottom. Read about the intricacies of choosing a vessel for cooking soup at the end of the recipe. Cut very large tubers, but do not make them too small. Add a peeled whole onion to the potatoes. Pour hot broth and water into the pan. The liquid should completely cover the potatoes.

Step 3

Step 3
Place the saucepan on the stove, turn the heat to medium. Wait for it to boil, then turn down the heat. Cook the potatoes until tender for 25-30 minutes. The exact time will depend on the variety and quantity of potatoes. The finished potatoes can be easily pierced with a knife.

Step 4

Step 4
While the potatoes are cooking, grate the cheese on a medium grater.

Step 5

Step 5
Remove and discard the onion. Carefully pour the potato broth into a separate cup. Leave it just a little in the pan — this will make it easier for you to punch the potatoes into the mashed potatoes and there won’t be a lot of splashes. Using an immersion blender, puree the potatoes until smooth. If you donʼt have one, just mash the potatoes thoroughly with a potato masher.

Step 6

Step 6
Pour the drained potato broth into the resulting puree. Now you can adjust the thickness of the soup with the amount of broth you pour. Just keep in mind that cream will be added to the soup. Place the saucepan back on the heat. Pour in the cream and add the grated cheese. Salt the soup to taste. Wait for the cheese to boil and completely melt.

Step 7

Step 7
Serve the soup hot, with croutons or croutons. I sprinkled it with paprika. Bon appetit!

Additional rubrics

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