Creamy Potato Soup with Cheese
Description
Perfect for lunch. Make this soup extraordinary. This mashed potato soup is so soft, velvety, and delicate that I'm sure you'll want to make it again and again. Serve the soup hot.
Instructions
- 1
Step 1
1. To prepare our soup, we'll first get the vegetables ready. They must be washed and peeled. Cut the potatoes, onion, and carrots into small cubes. They can be tiny as well—it doesn't matter, since we'll blend them at the end of cooking.
- 2
Step 2
2. Now the vegetables need to be slightly fried. But I've come up with a different method that takes minimal time. Maybe you'll like it too? I grease the baking dish with oil, place the onion and carrots in it, then put the potatoes on top and put it in the oven preheated to 200 degrees. Bake until a golden crust forms, not until fully cooked—our vegetables will be boiled later.
- 3
Step 3
3. While the vegetables are baking, bring the broth to a boil. When it boils, add the vegetables to it. Cook the broth until the potatoes are done. Now add the processed cheese slices to the soup. I put them in whole here. When I have time, I grate them.
- 4
Step 4
4. Let the soup come to a boil and simmer for a while until the cheese blocks melt. Don't worry if the cheese doesn't melt completely. We'll puree our soup in a blender.
- 5
Step 5
5. Our soup is ready. Enjoy! Don't forget to prepare croutons for the pureed soup. I added some chicken meat to the bowls, since I had leftover meat from making the broth. But believe me, this soup is very delicious even without meat.