Cheese soup without a blender
Description
A hearty and aromatic soup. You can prepare the cheese soup using any type of melting cheese and cream. To make it filling and rich, add potatoes and chicken or beef broth while cooking. A few minutes before the end of cooking, you can add chopped dill or parsley. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the potatoes and cut them into medium cubes. Place the diced potatoes in a saucepan and pour in the chicken broth. Add bay leaves and salt, then put the saucepan on the stove. Boil the potatoes for about 12–15 minutes.
- 3
Step 3
Peel the onion and carrot, rinse them, and cut the vegetables into small cubes. Add the chopped vegetables to a container and boil for 3-4 minutes.
- 4
Step 4
Grate both types of cheese on a fine grater and add to the broth. If desired, these cheeses can be replaced with processed cheese, resulting in a creamier, more purée-like soup.
- 5
Step 5
Boil the soup for another 2-3 minutes and remove the bay leaves. Puree the contents of the pot using a potato ricer. At this point, you can add a little ground garlic to the soup.
- 6
Step 6
Pour the first into deep plates, serve at the table with croutons, mayonnaise, or sour cream of any fat content.