Puree soups or, as they are also called, cream soups, came to our kitchen relatively recently. Although in early childhood, our mothers often cooked them for us, and such soups were an integral part of our first adult menu. And puree soups are recommended for diet food. They are made from anything, and many have their own ways of making them. And they have one thing in common: at the end they are necessarily frayed or mashed.
I suggest you cook delicious and tender mashed potato soup which can be done with chicken or mushrooms and serve with homemade crackers.
List of required ingredients:
The secret to cooking mashed potato soup with mushrooms and croutons
Another option: mashed potato soup with chicken
This soup can be cooked with chicken. To do this, boil the chicken breast for 35-40 minutes. We take it out of the pan and put the potatoes in the broth. Cut the breast into pieces and put back into the pot. Farther we do everything according to the recipe and puree it all together with the chicken.
If you are cooking for a child, then mushrooms do not need to be added, and it is better not to fry the onion, but boil it together with potatoes. You can also add other vegetables by cooking, for example, mashed zucchini and potato soup or mashed cauliflower soup.
You can also cook wonderful mushroom cream soup or cream soup of champignons with cream.
Watch the video how easy preparing potato cream soup with mushrooms.
Write comments and add your recipes for mashed potato soup or cream soup, which we will definitely use.
Now you will not surprise anyone with vegetable, meat or fish soup, but mashed potato soup will be new. The delicate creamy texture of the soup and the incomparable aroma of chicken, mushrooms or fresh croutons will not leave anyone indifferent. Such a first course includes the same products as in regular soup, and cheese or fried mushrooms can give a special flavor to the dish.
Make mashed potato soup for your family for lunch, the recipe with a photo will show you how to cook it without much hassle. Take note of the options below for a fragrant and satisfying first course, please your loved ones with new and bright tastes.
If you have some fresh champignons on hand, then you can easily cook delicious soup. Fragrant fried mushrooms will make the taste of potato soup rich, and the dish will turn out special. Read more cheese soup recipes.
Ingredients:
7 potatoes;
160 gr. champignons;
1 carrot;
1 onion;
sunflower oil;
a bunch of dill or parsley;
salt and freshly ground pepper.
How to prepare potato soup with mushrooms:
- First, we wash the mushrooms, and then cut them into slices. We clean the onion, finely chop it. We wash the carrots thoroughly, clean them, and then grind them with a grater. Add sunflower oil to the surface of the pan, heat it up and fry the chopped onion with carrots.
- We take another pan, it is necessary to fry the mushrooms on it until cooked, this will take about 8 minutes. We wash and clean potatoes. Pour water into the pan, wait for the water to boil. Add a pinch of salt to the water, send the diced potatoes there. When the potatoes are cooked, drain the broth from it. This broth will still be needed in the future, so do not pour it out.
- Using a potato masher, mash potatoes. We begin to gradually introduce a decoction of potatoes into the puree, the mass should resemble liquid sour cream in consistency. Add fried onions, carrots, and mushrooms to the soup. Season the soup with spices, add salt to taste. Sprinkle each serving of the first dish with finely chopped herbs.
What could be better light chicken soup? We offer you this option. delicious first dishes. The soup turns out tender, fragrant and satisfying. Prepare a simple meal for lunch in just 40 minutes.
Ingredients:
2 liters of chicken broth;
400 gr. chicken and potato fillet;
60 ml sunflower oil;
spices and salt - to taste;
canned corn;
a bunch of fresh dill.
How to make Chicken Potato Soup:
- Peel the potatoes, then use a sharp knife to cut them into medium-sized pieces. Cut the chicken fillet into arbitrary pieces, boil it until it is ready. After the meat is completely cooked, we filter the broth, and cut the chicken into smaller pieces. Pour the meat broth into a large saucepan, it will boil the potatoes.
- We shift the pieces of potatoes into the broth, cook it for 20 minutes on a medium flame. We clean the onion, cut it into cubes and send it to fry in sunflower oil. After the onion has become transparent, add finely chopped garlic and remove the pan from the stove. We take out the cooked potatoes in a deep bowl, grind it with a blender.
- Place the chopped potatoes in the broth and mix everything well. Add chopped boiled chicken meat to the soup, then put the fried onions in the pan along with garlic. seasoning 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 is very tender, it perfectly combines Dutch cheese with bacon. You can cook it quickly and easily. Try it, this dish will be highly appreciated by your family.
Ingredients:
950 ml of meat broth;
2 heads of onion;
2 cloves of garlic;
6 potatoes;
190 ml cream;
a mixture of peppers;
130 gr. Dutch cheese;
40 ml sunflower oil;
salt;
65 gr. wheat flour;
bacon.
How to make mashed potato soup recipe with cheese:
- First, finely chop the garlic cloves, as well as the onion. Transfer them to the skillet sunflower oil and fry on low heat for 5 minutes. Now add the required amount of wheat flour, fry for 1 minute, stirring everything with a wooden spatula.
- We clean the potatoes, then cut them into cubes. Bring the meat broth (you can also use water) to a boil. We put pieces of potatoes in it and cook it for 20 minutes until fully cooked. While the potatoes are cooking, prepare the bacon. Fry it in a pan, then put it on a paper towel so that excess fat is absorbed into it.
- Grind Dutch cheese using a coarse grater. We puree the soup with 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 constantly.
- At the end, we taste the dish, add salt and spices. Pour the first dish into a plate, put a few pieces of fried bacon on top. Now let's start the tasting. Bon Appetit!
Fresh croutons from white bread perfectly complement the taste of this potato soup, make it original, special. Cook the croutons just before serving the soup so that they are crispy and fragrant.
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:
- First, prepare the vegetables for the soup. We clean and wash potatoes, carrots, and onions. We cut the potatoes, put them in a pot of water and put them to boil. We cut the carrots with onions into large cubes, and then fry them in a pan with the addition of butter. Simmer the vegetables in a pan with the lid closed for 15 minutes.
- Then we transfer the carrots with onions to the pan with potatoes. When the vegetables are a little boiled, add the diced processed cheese. Now grind all the ingredients of the soup with an immersion blender. After that, add the cream, achieve the desired consistency, salt and pepper the soup. We cut a slice of bread into thin strips, slightly dry them in the oven. Pour the puree soup into bowls, sprinkle it with cooked croutons.
Puree soup is good because it can be prepared from a minimum of products. Try the chicken and potato soup. It will turn out boring and uninteresting dish. Puree soup is a completely different matter - a thick, delicate, creamy texture, the soup simply melts in your mouth and looks very appetizing.
Ingredients for the recipe:
- chicken fillet 300 g
- potatoes500 g.
- bow 1 pc.
- dried dill -1 teaspoon
- vegetable oil 2 tbsp. spoons
- ground black pepper to taste
- salt to taste
Cooking method:
- Pour chicken fillet with 2 liters of water and cook until tender for 45 minutes. Take out the meat, cut into small pieces. Put the diced potatoes into the broth and cook until cooked through for 15-20 minutes.
- Fry finely chopped onion in vegetable oil until soft.
- Remove the cooked potatoes from the broth with a slotted spoon, mash into a puree and return to the pan. Stir, salt, season with dried dill and black pepper, add fried onion and pieces chicken fillet. Bring to a boil and remove from heat.
- Advice: Potatoes in the soup are the basis. Any available vegetables will help diversify the taste. Potato soup goes well with broccoli, cauliflower, carrots, zucchini and a variety of greens.
Feed method: When serving, decorate the soup with sour cream, herbs, canned corn or green peas to choose from. You can do without it, but a beautifully decorated dish seems more delicious.
Soup puree - perfect recipe for beginner cooks. You do not need to follow the technology of cutting ingredients, clearly withstand the cooking time. It is enough to boil the products, puree them with a blender and dilute them with broth to the desired consistency. The soup looks perfect and tastes pretty good.
Ingredients for the recipe:
- potatoes 1 kg.
- cream 500 ml.
- hard cheese 150 g.
- chicken fillet 500 g
- bow 2 pcs.
- carrots 1 pc.
- vegetable oil 50 ml.
- nutmeg 1/2 teaspoon
- ground pepper to taste
- bay leaf 2 pcs.
Cooking method:
- Wash the chicken fillet, divide into 2 parts. Cut one part into small cubes, leave the other whole. Fill the fillet with 2 liters of water and bring to a boil over high heat. As soon as the water boils, reduce the heat, remove the foam, add the bay leaf and cook the chicken for 45 minutes.
- 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.
- Peel and finely chop the onion and carrot. Carrots are best rubbed on a grater. Fry vegetables in vegetable oil until light golden brown.
- Remove a whole piece of fillet from the broth and set aside. Strain the broth into a separate container, and turn the potatoes and pieces of meat into mashed potatoes in a food processor. In the resulting mass, add cream and fry. Dilute the puree with broth to the desired consistency. Add grated hard cheese, nutmeg, pepper, salt to taste.
- Bring the soup to a boil. Boil for 3-5 minutes on low heat. Let's insist.
- Cut the leftover chicken into strips. When serving, put a handful of meat in each plate, pour over the puree soup, garnish with herbs.
Puree soup can be prepared without special devices such as a blender or food processor. Make pea soup. If you cook the peas a little longer, it will boil by itself, turn into a thick homogeneous mass. Smoked chicken will add a piquant taste to the soup.
Ingredients for the recipe:
- dry split peas 2 cups
- potatoes 3 pcs.
- smoked chicken breast 300 g.
- bow 1 pc.
- carrots 1 pc.
- tomato paste 1 tbsp. a spoon
- garlic 3 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:
- Rinse the peas and soak in cold water overnight. Drain the water in the morning. Pour fresh cold water (3 liters) and set to boil. When the water boils, add soda. At this time, abundant foam is formed. It needs to be removed. Boil the peas for about an hour.
- After 30 minutes from the start of cooking, add whole peeled potatoes to the soup. Cook until done. When the potatoes are soft, remove, mash the potatoes with a potato masher and return to the soup.
- While the soup is cooking, peel and finely chop the carrots and onions. Saute vegetables in vegetable oil. At the very end, add tomato puree. Warm up.
- Add fried chicken, diced smoked chicken fillet, seasonings and salt to the soup. Boil 5-7 minutes. At the very end, add crushed garlic. Let the soup rest and serve.
- Advice: Instead of bread and crackers, offer to pea soup salted 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;
- greenery.
Cooking process:
- Peel potatoes and cut into small cubes. Put the potatoes in a saucepan, fill it with water so that the water completely covers the potatoes.
- Bring the contents of the pan to a boil, then salt and cook until the potatoes are tender. At this time, cut the peeled onion into cubes, and rub the carrots on a grater. Fry the onion with carrots in vegetable oil until golden brown.
- Toast white bread in a pan, and then rub garlic on both sides. Cut the toasted bread into small cubes.
- When the potatoes are soft, puree them with a blender. Return the chopped potatoes to the pot. Bring to a boil, adding the fried vegetables and spices.
- Chop the greens and send to the soup. Ready soup Ladle into bowls and sprinkle with croutons. Serve immediately.
Required Ingredients:
- cream - 125 ml;
- meat broth - 1 l;
- leek - 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:
- Cut the leek. 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 reduce the heat and simmer the soup for about half an hour.
- Puree the finished soup with a blender. After that, pour the warmed cream and milk into the soup. Salt and pepper the soup.
- Pour the soup into bowls. Serve the soup with white bread toasts, which can be toasted while the soup cooks.
Required Ingredients:
- potatoes - 3 pcs.;
- processed cheese - 75 gr.;
- onion - 1 pc.;
- cream - 1 tbsp.;
- carrot - 1 pc.;
- white bread - 1 slice;
- butter;
- salt and pepper - to taste.
Cooking process:
- Potatoes, peeled and cut into large cubes, put in a saucepan. Pour enough water into the pot to completely cover the potatoes.
- Put the potatoes to boil. Read more recipes for making tomato puree soup.
- In the meantime, peel the carrots and onions and chop them coarsely. Melt the butter in a frying pan and add the onions and carrots. Simmer vegetables over low heat for about 15 minutes, stirring constantly. Make sure the vegetables are only lightly browned.
- Send the roasted vegetables to the potatoes. Boil vegetables until they become soft. Add melted cheese to the pot.
- Puree the prepared vegetables with a blender. Then add warm cream to the soup. The amount of cream can be increased or decreased depending on how thick your soup is. Salt the soup and add spices. Mix well.
- Bread, cut into slices, fry in a pan or in the oven.
- Pour the finished soup-puree into bowls. Sprinkle the top of the soup with toasted croutons. If desired, the soup can be decorated with fresh herbs.
Description:
Cooking time: 50 minutes
Servings: 7
Ingredients for " Mashed Potato Soup»:
Recipe "Potato Soup":
Description: Sometimes you want to eat 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: Medium
Cooking time: up to 30 minutes
Vegetarianism: No
Kitchen: Home
Servings: 4 servings
Dish type: First meal
Ingredients for 4 servings of mashed potato soup:
step by step mashed potato soup recipe
There are a lot of options for soups - mashed potatoes. Soups - mashed potatoes are made from mushrooms, potatoes, cauliflower, and you can’t list everything. Although they are not familiar to many, but, nevertheless, mashed soups began to actively enter our lives. Soup - mashed potatoes can be diversified with mushrooms, cauliflower, zucchini. And you can, like this one, with garlic. Garlic will give the soup - mashed potatoes its flavor, but it will first be tedious to fry or bake to make it tender and tasty. This soup is prepared - mashed potatoes very quickly, and the cost of products is minimal. So, to prepare potato soup - mashed potatoes, we need potatoes, a few cloves of garlic, cream 10 - 20%, butter for frying garlic, one onion, vegetable oil for frying onions, salt and pepper to taste. By the way, this soup - mashed potatoes is better to cook on meat broth, for example, beef or chicken, then it will be even tastier. We take greens at will. It can be parsley, leek or dill, for example.
Peel a large onion and cut into cubes or half rings, as you like. I prefer to cut into cubes.
Heat the pan, pour vegetable oil into it and fry the onion until golden brown, but not very much.
Peel potatoes, wash and cut into large pieces. You can not cut, but then the potatoes will cook longer.
After that, add the chopped potatoes to the fried onions, pour 700 - 800 milliliters of water, salt and cook the potatoes until tender (20 - 25 minutes).
Peel the garlic and cut into 2-3 parts.
Heat up the pan and melt the butter in it. Then add chopped garlic and fry until golden brown. Garlic can also be baked (instead of roasting), for this, 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 vegetables (do not pour out the broth), chop the potatoes with 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:
Step 1: Boil potatoes.
We clean the potatoes from the skin with a knife or a special cleaning for vegetables. Rinse thoroughly under running water and cut into cubes. Melt the butter in a saucepan over low heat and add the potatoes. Slightly fry it in butter (about 5 minutes), stirring constantly. After that, pour the broth into the pan. It can be made from any type of meat. The broth can be replaced with water in the same proportion. A bunch of dill should be washed well, tied with a natural thread and dipped into the broth. Cover the pan with a lid and cook the potatoes on a weak window for 30 minutes.Step 2: Prepare the Spicy Soup Sauce.
While the potatoes are cooking, prepare the sauce for the mashed potato soup. In a small bowl or bowl, mix sour cream with horseradish. Table red beet horseradish can be bought canned in jars at any store. Stir the mixture thoroughly until smooth. Instead of sour cream, you can use heavy cream. Step 3: Make the soup.
Take the saucepan off the fire. We take out a bunch of greens from the broth. Using a blender, grind the potatoes in the soup until mashed. If you don't have a blender, you can puree with a special press, which is available in almost every kitchen, or with the help of a special mixer attachment. After the puree is ready, put the pan back on the fire, salt and pepper to taste. Bring the soup to a boil and remove it from the heat. Step 4: Serve the potato soup.
Pour a portion of puree soup into a deep plate. Add the sauce to the plate and decorate with chopped herbs. Bon appetit and all the best to you! If the soup seems too light for you, you can cook other vegetables (carrots, zucchini, onions) with potatoes and grind them into a puree with a blender. Then the soup will turn out thicker and more satisfying.
Potatoes for such a soup need to be selected only boiled varieties. It is from them that an airy and tasty puree is obtained.
Mashed potato soup is especially tasty to eat with crackers or croutons.
Puree Soup Recipes
30 minutes
24 kcal
5/5 (1)
Puree soups came into fashion not so long ago, I learned about them from numerous cooking shows. But I had no idea that they were prepared even in Soviet time. My mother never spoiled us with such dishes. And I decided to experiment and was pleasantly surprised by their taste. Started from the most simple ingredients, and then switched to overseas vegetables. Without exception, all dishes were tasty and satisfying.
Soup-puree: potato with croutons
You will need: blender, saucepan, cutting board, whisk, knife and spoon.
Ingredients
How to choose ingredients
- Choose potatoes high in starch, this one boils faster.
- Milk can be used with any fat content.
- Also take good quality butter. Do not replace it with margarine.
- Take ordinary croutons, without flavoring fillers, i.e. not crackers. So the dish will be healthier.
Step by step recipe
- 1.5 stalks of leek, washed and cut into slices. Fry it in a small amount of refined vegetable oil.
- Place the fried leeks in cold water (5 cups).
- 0.5 kg of potatoes need to be peeled and cut into cubes. We also put it in a pot of water and put it on the stove to cook.
- When the potatoes and leeks are cooked, puree the vegetables with a blender.
- Add 1.5 tbsp. l. high-quality butter and 1.5 cups of hot boiled milk.
- The remaining milk (0.5 cups) mix with a whisk with 1 yolk.
- Add the resulting mass to the soup puree and mix well.
- Salt to taste. Serve with croutons and greens.
Did you know? Don't add croutons to the pot or they will get soggy. Put them directly on the plate itself before serving.
Video recipe for mashed potato soup with croutons
I suggest watching this video. It shows you how to make soup puree.
Soup-puree: potato with chicken
Ingredients
Step by step recipe
- Boil 4 pieces of chicken fillet. This requires approximately 2 liters of water. To make the broth beautiful, put the meat in cold water and do not forget to remove the foam.
- Now you need to clean and cut all the necessary vegetables.
- Onions can be sautéed in vegetable oil right in the pan. This is possible if you have a stainless steel pan. This cannot be done in enamelware.
- When the onion becomes soft, place chopped vegetables: potatoes, carrots and celery in the same container.
- Pour vegetables chicken broth and boil them.
- While the vegetables are cooking, prepare the dressing. It will thicken the soup a bit and give it the consistency of a pureed soup. To do this, add 20 g of flour to 20 g of butter melted in a pan.
- Stir and add some broth. While stirring, bring the mass to a thickening.
- Ready vegetables need to be salted and chopped with a blender.
- Now add some dressing and mix everything again with a blender.
- Beat 2 yolks and add 170 ml of hot milk to them. It should be hot enough, but not so hot that the yolks curdle.
- Pour this mixture into the soup and mix well again.
- Now you can add boiled chicken meat. Cut it into pieces and add to the soup.
- Serve hot. Add finely chopped green onions.
chicken mashed potato soup recipe video
- To prepare mashed potato soup with mushrooms, take 300-400 g of champignons. Wash them, cut them and add them to the pan at the stage of frying the onions. Then cook according to any of my recipes.
- To make the soup more caloric and nutritious, add heavy cream.
- If there are ingredients in a recipe that you don't like, you can always substitute or omit them.
- If you are cooking soups based on meat broth, you can limit yourself to only them.. Can you add pieces? boiled meat when submitting.
- These dishes should be served hot.. It is advisable to add a piece of butter before serving.
- To give the puree soup an appetizing look, garnish it with canned peas or corn. You can sprinkle with herbs or add croutons. Choose foods that will pair well with your soup ingredients.
- Puree soup can be served with pies.
- You need to heat up such a soup in a water bath.
Such dishes can be prepared from various vegetables. For example, it contains a lot of useful protein. Also very helpful. You can cook soup with simple ingredients. perfect for a hearty lunch. I also advise you to pay attention to the recipe. I prefer to cook it only from champignons. They have a wonderful rich taste.
I want to improve these recipes with you. Write your reviews and options for ingredients. Bon Appetit!
If you like quick and tasty creamy soups, then this recipe will be to your taste. Let's make a fragrant mashed potato soup today. And to make the puree soup more saturated in taste, we will prepare crispy croutons of dark bread for it. We will also get acquainted with other options for mashed potato soups - with chicken, bacon, cheese or cauliflower. Each dish is unusually tasty and original, and, of course, mouth-watering!
Ingredients
- potatoes - 450 g;
- water - as needed;
- milk (or cream) of any fat content - 0.5 tbsp.;
- shallots - 80 g;
- salt - to taste;
- bay leaf - 1 pc.;
- butter - 1-2 tbsp. l.;
- bread (for croutons) - to taste;
- garlic - to taste;
- vegetable oil - 2-3 tbsp. l.;
- spices - to taste;
- green onion- for submission.
Preparation time: 10 minutes. Cooking time: 20-30 minutes. Yield: 2-3 servings.
Cooking
For mashed potato soup, you need potatoes. Peel off the skin and rinse thoroughly with water.
To make your soup cook quickly, cut the prepared potatoes into small cubes. Send the potatoes to the saucepan. Fill with water so that it covers the potatoes by a few centimeters. Put the saucepan on the fire, and cook the potatoes until tender over medium heat. For flavor, add a bay leaf and a few small shallots. Alternatively, potatoes can be boiled in vegetable or meat broth. Salt to your liking.
The potatoes are cooked, drain some of the water from the potatoes into a clean container, you may still need it. Onions can be left with potatoes or thrown away, he gave all his flavor to the broth.
Remove milk or cream of any fat content from the refrigerator beforehand, they will be needed for soup. Cream will make the soup puree richer and more delicate in taste. They can be used raw or preheated a little in a saucepan.
Pour cream or milk room temperature to hot potatoes.
Puree the soup with an immersion blender. Bring the mass to the desired consistency, constantly adding cream or milk. Add a dollop of butter, if desired.
Head over to the stove and heat up your potato soup, stirring constantly with a ladle. Boil the soup puree for 2-3 minutes, no more. Cover with a lid and take care of the toasted bread.
To prepare croutons, take toast light or dark bread, even Borodino or whole grain will do. Cut the bread into slices and then into cubes.
Line a small baking sheet with foil, transfer the prepared bread. Sprinkle the bread vegetable oil, add a pinch of salt, spices to taste. If desired, you can add dry ground garlic to the bread for flavor. Shake the bread and send it to hot oven for 5-10 minutes at a temperature of 180C. Bring the croutons to a crispy state.
Pour the soup into bowls, add green onions, a handful of croutons. Put the rest of the croutons in a bowl on the table next to the soup so that everyone can add to their taste in a bowl of soup. Mashed potato soup with cream and croutons is a great option for a hot lunch dish.
Soup with chicken, potatoes and leeks
Mashed potato soup with chicken is a hearty and rich first course. You can cook such a dish for a diet or children's table. The products for the recipe are the simplest and most affordable. However, if you want to complicate cooking, take celery root in addition to potatoes. This combination provides nutritional variety and is great for another variation of potato soup.
Ingredients:
- potatoes - 0.5 kg;
- chicken drumsticks - 2 pcs.;
- leek - 0.1 kg
- fresh parsley - 1-2 sprigs;
- cream - 0.5 tbsp.;
- salt - to taste;
- ground white pepper - to taste.
Cooking:
- Rinse the chicken thighs and place in a bowl. Fill with a liter cold water. Put to boil. Be sure to remove the protein foam. As soon as the meat is soft (this is about half an hour of cooking over moderate heat with the lid almost closed), remove it from the bones. And strain the broth.
- Peel and rinse potatoes. Cut into small cubes. Throw in the broth. Let cook on moderate heat. Close the lid better.
- Divide the leek into pieces. Use only white pulp. Rinse and cut, send to potatoes. Leave a bit of thin slices to decorate the finished soup.
- When the potatoes are cooked, add the chicken pulp to it. Puree the mixture with an immersion blender.
- Heat the cream separately, do not boil. Pour into potato soup. Add salt and ground white pepper to taste.
- Serve hot and garnish with chopped fresh onion and parsley.
Soup puree with mushrooms, potatoes and celery
This recipe uses porcini mushrooms. Their soup is amazing. But fresh mushrooms must be boiled separately. And if you take champignons, there will be less work with them. Just sauté a little in the pan and send to the potatoes in the pan.
Ingredients:
- white mushrooms (fresh) - 0.2 kg;
- potato tubers - 0.4 kg;
- turnip onion - 1 pc.;
- celery root - 0.1 kg;
- spices - to taste;
- salt - to taste;
- milk - 0.5 tbsp.;
- vegetable oil - 1-2 tbsp. l.;
- mint - for serving.
Cooking:
- Rinse white mushrooms, clean well. Cut into slices. Boil. This will take about half an hour. Then remove the mushrooms from the broth, do not rinse. The decoction is no longer needed. If you use dry mushrooms, first soak them in water for a couple of hours, and only then boil them.
- Peel and wash potatoes, celery and onions.
- Cut the vegetables into pieces. Place in a saucepan. Fill with a liter of water. Put to boil. When the water boils, remove the foam. Add mushrooms (reserve a couple of slices per serving for serving). Cook with the lid closed over low heat.
- When the products are soft, puree the mass with an immersion blender.
- Add warmed milk, salt and spices as desired. Stir. Mushroom Potato Soup is ready to serve. Decorate it in a plate with mushroom slices, mint and pour vegetable oil.
Potato Cheese Soup
Cheesy potato soup is easy to make. And the dish turns out unusually appetizing and fragrant. Plus, it's also satisfying. Choose your favorite cheese for the recipe. For example, the usual melted, soft or even brine (such as "Suluguni"). When buying it in a store, make sure that the label indicates that it is “cheese” and not “cheese product”. Only from quality products make the most delicious soup.
Ingredients:
- potatoes - 0.5 kg;
- processed cheese - 0.25 kg;
- shallots - 1 pc.;
- wheat bread- 1-2 pieces;
- olive oil - 2-3 tbsp. l.;
- garlic - 1 clove;
- table salt - to taste.
Cooking:
- After primary processing(cleaning and washing) cut the potatoes into roughly equal pieces. Place in a saucepan. Fill with water - about one liter. Put to cook on a moderate fire. It is better to cover the lid.
- Peel the onion, rinse and chop. Lightly sauté with a tablespoon of oil until golden. Add to potatoes when slightly soft.
- Cut melted cheese into pieces. Send to the pan to the products. Continue cooking with the lid almost closed.
- In the meantime, cut the wheat bread into small cubes. It is better to cut off the crust, it will become tough after baking.
- Pass the garlic through a press. Mix it with bread.
- Prepare a baking sheet with low sides. Cover with baking paper. Spray lightly with oil. Lay out the bread slices. Cover them with a thin layer of oil. Bake in the oven at 180C for about 15 minutes.
- The soup will be almost ready by this time. Add some salt to it. Keep in mind that already used salted cheese. Then take the pot off the heat and put your immersion blender into it. Grind the mass to get a creamy soup.
- When serving on a plate with food, pour a little toast of wheat bread.
Cream soup with bacon, potatoes and zucchini
Bacon mashed potato soup is another variation on the mashed first course. To prepare it, take fresh raw pork bacon, salted or smoked brisket. Whichever product you choose, the dish will turn out to be unusual in taste and appetizingly fragrant.
Ingredients:
- bacon - 0.1 kg;
- potatoes - 0.45 kg;
- zucchini - 0.1 kg;
- onions - 1 pc.;
- white parsley root - 1 pc.;
- cilantro - 1-2 branches;
- salt - to taste.
Cooking:
- Peel the selected vegetables - potatoes, zucchini, onions and white root. Rinse everything.
- Cut potatoes, zucchini and onion into smaller pieces. Send to the pan. Place the parsley root there, you do not need to cut it. After the root gives off flavor to the broth, it will need to be pulled out. Fill the food in the pan with water - about a liter. Cook over moderate heat. Cover the lid. So that the soup does not “run away” during cooking, fill the pan by two-thirds of the total volume.
- Cut the bacon into pieces. Put in a pan and fry. You don't need to add oil. It will melt out of the bacon.
- Add bacon to the pot. Take out the parsley root.
- Simmer the soup for about 20 more minutes. Then puree with a blender. It is necessary to achieve a homogeneous consistency of the mass. Add salt to taste. Serve the soup to the table, garnish with slices of fried bacon and fresh cilantro leaves. Another option for serving such a soup is to use fried cheese and fresh basil. Bread a thin slice of hard cheese in wheat flour, fry until golden brown. Gently place on a plate of treats.
Soup puree in a slow cooker from pumpkin, carrots and potatoes
Pumpkin and potato soup puree is a healthy first course. It is boldly included in children's or children food. A rich soup is able to replenish strength and energy after a long illness. And if you are on a diet, also include pumpkin soup with potatoes in your diet. This will add a lot of vitamins and antioxidants to yourself.
Ingredients:
- pumpkin - 0.4 kg;
- potato tubers - 0.4 kg;
- carrot - 0.5 pcs.;
- parsley - for serving;
- olive oil - 1-2 tbsp. l.;
- salt - to taste;
- spices - to taste;
- pumpkin seeds - for serving.
Cooking:
- Prepare vegetables. Peel and rinse pumpkin, potatoes, carrots and parsley.
- Cut pumpkin, potatoes and carrots into approximately equal pieces. Send to the multicooker bowl. Fill with water - one and a half liters is enough.
- Boil vegetables until soft. Use the "Cooking" mode for 40 minutes.
- When the multicooker stops working, open the lid. Use a fine mesh iron sieve. Place the sieve in a clean saucepan. Pour soup into it. With a spoon or spatula, wipe the mass through a sieve. So the consistency of the dish will turn out tender and velvety.
- Add salt and ground spices to taste. Stir. Pour back into the multicooker.
- Set the cooking mode for another 15 minutes. The most convenient thing is if your multicooker model has a “multi-cooker” function.
- After the specified time, the dish can be served at the table. Just water it olive oil from a spoon. Add parsley and pumpkin seeds.
Creamy cream soup with potatoes and zucchini
Puree soup with potatoes and zucchini is prepared in just half an hour. The point is that it uses a minimum of ingredients. However, the dish does not lose its appetizing taste from this. Creamy taste gives cream. Take them with any fat content. Or, if desired, replace this product with butter.
Ingredients:
- zucchini - 0.4 kg;
- potatoes - 0.35 kg;
- onion - 0.5 pcs.;
- spinach - 2-3 leaves;
- cream - 0.5 tbsp.;
- salt - to taste.
Cooking:
- Start by preparing vegetables and spinach. Clean and rinse them. Cut into pieces. When preparing pureed soups in expensive restaurants chefs cut the ingredients into equal pieces. This is done so that all products simultaneously and evenly reach readiness and become soft.
- Pour vegetables and spinach with a liter of cold water. Bring to a boil. Be sure to remove the foam with a slotted spoon or a regular spoon. Then cook over moderate heat with the lid almost closed. With slow languishing, the maximum of vitamins and other useful nutrients remains in the products.
- When the vegetables are soft, puree them with a blender. Very convenient to use submersible. They grind the mass directly in the pan. Now you can adjust the density of the dish. You will get a fairly dense thick mass. If you want to dilute with water, take hot boiled. But then bring the soup back to a boil anyway.
- Heat cream separately. Pour into soup. Add salt to taste. Stir and remove the pan from the stove. The dish is ready to eat. For cooking such a first course, it is permissible to take not only zucchini, but also young zucchini fruits. They don't have to be skinned.
Potato soup with cauliflower
Soup with potatoes and cauliflower is suitable for dietary or vegetarian food. There is absolutely no fat and carbohydrates in cooking - only healthy vegetable proteins.
Ingredients:
- cauliflower - 0.35 kg;
- potatoes - 0.4 kg;
- onion - 1 pc.;
- carrot - 0.5 pcs.;
- salt - to taste;
- bay leaf - 1 pc.;
- fresh parsley - 2-3 sprigs.
Cooking:
- Separate the head of cauliflower into florets. Cut the leaves. Rinse the cabbage in a container of cold water, preferably changing the liquid several times. Next, cut the inflorescences into smaller pieces.
- Also peel and rinse potatoes, onions and carrots. Cut into slices. Throw in a saucepan. Add cabbage. Pour in water - about 1.5 liters. Set to boil.
- Put the bay leaf in the pan, season with salt.
- When the food in the pan is soft, take out the parsley. Grind the mass into puree. Bring to a boil again. Sprinkle with fresh parsley when serving. Bon Appetit.
Puree soups are a mixture of boiled vegetables and meat, which are rubbed through a sieve.
Due to this consistency, they are easily digestible and accessible to both children and people with gastrointestinal diseases.
People are still arguing about who was the inventor of mashed soup. Many are inclined to believe that France is the mother of pureed dishes, as French chefs are great experimenters in the kitchen.
But scientists find in the ancient sources of the eastern peoples references to food rubbed through a sieve, to which liquid was added: broth, water or milk. Therefore, a clear answer has not been found.
One thing is certain: the name comes from the French dialect.
The benefits of potatoes
The root crop is useful for its composition. With different heat treatment, a different amount remains in it. useful substances. There are more of them when cooked.
The composition of potatoes is rich in glucose, starch and carbohydrates, which are a source of vital energy.
Fiber improves metabolism and helps the root vegetable to be more easily absorbed by the body, preventing excessive carbohydrates from being absorbed into the bloodstream.
The root crop is saturated with protein and its amino acid composition is close to boiled eggs.
Important: high calorie content potatoes is a delusion. This vegetable is used in diet food. The main thing is to cook it right!
Advantages
Grated first courses have a number of advantages over their relatives - classic soups:
- easy and fast to cook.
- Good digestibility.
- Better preservation of nutrients, since it does not take a long time to digest and overcook the components.
- Potatoes are highly nutritious, rich in vitamins and minerals.
- Ingredients for potato dishes can be bought at any store.
- Cooking supplies are relatively cheap.
- Can be used in diet food.
The principle of preparation of all pureed soups is the same. But cooking potato dish differs in that:
- the root crop must be cut into cubes before cooking. This is an optional condition, but with such a cut, it will cook faster and more evenly;
- the minimum serving temperature is 25 degrees;
- the feed temperature depends on the formulation. 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 are prepared on the broth of the main product.
Recipes
Pureed potato soups are versatile despite sharing a common ingredient.
By adding a variety of ingredients, you can get a new interesting taste.
These soups can be used for both lunch and dinner. It is not at all necessary to serve it with a side dish and use it only as a first course.
The nutritional value of the product allows you to use it without an additional second.
If you are watching your weight and eating healthy, take note of the recipes for puree soups from various vegetables: (,), or, from,.
Classic or simple
How to cook mashed potato soup simple recipe, detailed below.
The 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 readily available.
Ingredients
Main:
- root crop - 700 gr;
- 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 cook mashed potato soup, watch the video:
The energy value:
- calorie content - 20 kcal;
- protein - 1.78;
- fats - 3.97;
- carbohydrates - 2.3.
Level of difficulty- easy to prepare. The ingredients are readily available.
Cooking time- 40 minutes.
Composition
Main:
- potatoes - 900 gr;
- vegetable oil - 65 ml;
- cream - 300 ml;
- onion - 2 cf. heads;
- spices - to taste.
Additional:
- green onions - 4 arrows;
- black bread croutons - 16 pcs.
Routing
Special spicy taste mashed potatoes will add to soups.
Watch the video for making creamy potato soup:
On the shelves of grocery stores you can find a variety of instant mashed soups. One of the manufacturers is Faberlic.
Energy value of the product per serving:
- calorie content - 70 kcal;
- proteins - 1.5 g;
- fats - 0.5 gr;
- carbohydrates - 15 gr.
Ingredients
Composition:
Additional:
- crackers - 4 pcs. per serving.
Cooking technology
Cooking process:
- Pour the contents of the sachet into a bowl and dilute with 200 ml of boiling water, mix.
- After 15 minutes, stir again and decorate with croutons.
The energy value of mashed potato soup with the addition of beef meat:
- calorie content - 42.7 kcal;
- protein - 3.71;
- fat - 2.09;
- carbohydrates - 2.3.
Level of difficulty- boil the broth for a long time, the ingredients are easily accessible.
Cooking time- 2.5 hours.
Composition
Main Ingredients:
- beef on the bone - 1.4 kg with bone;
- root crop - 6 pieces;
- carrots - 1 root vegetable;
- sunflower oil - 65 ml;
- onion - 1 goal;
- 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.
Level of difficulty
Cooking time- 45 minutes.
Composition
Main:
- root crop - 560 gr;
- onion - 1 goal;
- garlic - 1 tooth;
- sunflower oil - 60 ml;
- smoked meat broth - 1 l;
- leek - 1.5 stalks;
- wild garlic - 1 bunch;
- smoked bacon - 78 gr;
- butter - 30 gr;
- cream - 100 ml.
Additional:
- bran bread croutons - 80 gr.
Technology system
The energy value:
- calorie content - 35.8 kcal
- protein - 1.24
- fats - 1.08
- carbohydrates - 5.15
Level of difficulty- medium due to the preparation of dumplings, the components are easily accessible.
Cooking time- 1 hour.
Composition
Main:
- chicken breast - 250 gr;
- potatoes - 3 medium pieces;
- carrots - 1 medium pc.;
- onion - 2 medium heads;
- spices - to taste.
For dumplings:
- flour - 270 gr;
- butter - 45 gr;
- egg - 2 pcs.;
- milk - 230 ml;
- salt - 1 pinch.
Additional:
- onion greens - 4 arrows;
- parsley - 2 bunches.
Process
The energy value:
- calories - 26.9
- protein - 0.68
- fats - 2.42
- carbohydrates - 3.78
Level of difficulty- Easy to prepare, ingredients are readily available.
Cooking time- 40 minutes.
Composition
Main:
- root crop - 530 gr;
- fillet chicken breast- 150 gr;
- onions - 2 medium heads;
- carrots - 1 medium pc.;
- 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. Do not add them to the pan, as they will become soggy.
Watch the video to make mashed potato soup with croutons:
The energy value of the onion-potato dish:
- calorie content - 20 kcal;
- protein - 0.18;
- fats - 0.81;
- carbohydrates - 3.49.
Level of difficulty- easy to prepare, the ingredients are easily accessible.
Cooking time- 40 minutes.
Ingredients
Main:
- potatoes - 825 gr;
- chicken broth - 0.45 l;
- leek - 3 stalks;
- butter - 40 gr;
- cream - 260 ml.
Additional:
- sour cream - 100 ml.
Process
Watch the video on how to cook puree soup with leeks and potatoes:
The energy value:
- calorie content - 27.3;
- protein - 1.39;
- fats - 0.72;
- carbohydrates - 3.93.
Level of difficulty
Cooking time- 30 minutes.
Components
Main:
- potatoes - 520 gr;
- onion - 2 goals;
- carrots - 1 pc.;
- processed cheese - 230 gr;
- spices - to taste.
Additional:
- onion greens - 2 arrows.
Process
How to cook mashed cheese soup, learn from the video:
The energy value:
- calorie content - 17 kcal;
- protein - 0.1;
- fats - 0.79;
- carbohydrates - 1.24.
Level of difficulty- easy to prepare, the ingredients are readily available.
Cooking time- 1 hour.
Components
Main:
Additional:
- onion greens - 5 arrows;
- parsley - 5 sprigs;
- dill greens - 3 sprigs.
Process
- Finely chop the cabbage. Wash, peel potatoes. Boil vegetables until tender.
- Rinse and peel onions and carrots. Fry in oil. Then send to the pan where the vegetables are cooked.
- Add spices and grind everything until smooth.
- Return puree back, adding cream. Boil for 6 minutes, stirring frequently.
- Pour into deep bowls, garnish with herbs.
Useful video for making cabbage puree soup:
The energy value:
- calorie content - 178 kcal;
- protein - 1.2;
- fats - 3.54;
- carbohydrates - 11.
Level of difficulty- easy to prepare. All components are easily accessible.
Cooking time- 40 minutes.
Composition
Main:
- root crop - 730 gr;
- onion - 2 goals;
- sunflower oil - 55 ml;
- garlic - 1 large head;
- butter - 16 gr;
- cream - 230 ml;
- spices - to taste.
Additional:
- parsley - 4 sprigs.
Process
With milk
The energy value:
- calories - 23;
- protein - 1.29;
- fats - 2.28;
- carbohydrates - 4.66.
Level of difficulty- easy to prepare, the ingredients are readily available.
Cooking time- 40 minutes.
Components
Main:
- white bread - 7 medium pieces;
- root crop - 245 gr;
- milk - 157 ml;
- carrots - 1 pc.;
- flour - 60 gr;
- spices - to taste.
