Potato soup will satisfy various preferences. Fans of creamy first dishes can give the vegetable a consistency of mashed potatoes, vegetarians - cook on the water, and fans of a hearty hot - on a strong meat broth. Starchy tubers are combined with many components, excellent digestion and add satiety to any liquid base.
How to cook potato soup?
Delicious potato soup is a broad concept. Hot can be prepared on broth or on water. Add mushrooms, legumes, cereals, smoked products or bypassing of onions and carrots. Make potato cream soup or cream soup. In any case, the main principle includes cooking potatoes in liquid and staging a number of other components.
- Potato soup on the meat broth retains all nutritional and useful properties for no more than a day and spoils from frequent warming, so it is boiled in small volumes.
- To fill potato soup is better after the vegetable was cooked and became soft, but not boiled.
- For piquancy you can add cheese, and for flavor - parsley, dill, pepper and garlic.
Potato soup with croutons
Potato cream soup has many advantages. The dish is prepared easily and simply, but the result is impressive. Cream consistency promotes rapid saturation, does not weight the stomach, so hot is often used in diets. Those who do not watch the weight, can serve a dish with rusks. They will add satiety and emphasize the texture of the dish.
Ingredients:
- potatoes - 550 g;
- chicken broth - 1 l;
- butter - 100 g;
- onion - 1 piece;
- a clove of garlic - 3 pieces;
- bay leaves - 2 pcs .;
- black ground pepper - 5 g;
- greens - 20 g;
- white loaf - 150 g.
Preparation
- Rinse the onions and garlic.
- Add potatoes, laurel and broth and cook for 30 minutes.
- Remove laurel, peel the potatoes.
- Season with pepper and herbs.
- Baton cut into cubes and fry in oil.
- Serve potato soup with breadcrumbs.
Soup with fresh mushrooms and potatoes
Soup with champignons and potatoes is a simple, light, budget dish. The all-season availability of champignons helps to prepare hot every day, and their taste and nutritional content is enough to use a water base. The boiled potatoes make the soup thicker and more nutritious, and sour cream and greens will add piquancy, freshness and aromas.
Ingredients:
- potatoes - 450 g;
- champignons - 200 g;
- onion - 1 piece;
- carrots - 1 piece;
- greens - 40 g;
- oil - 60 ml;
- sour cream - 80 g;
- water - 2 liters.
Preparation
- Part of the potatoes cut into cubes, and a few - leave whole.
- Cook for 20 minutes.
- Whole potatoes purify.
- Fry mushrooms, onions and carrots.
- Send them to the soup and cook for 10 minutes.
- Serve potato mushroom soup with sour cream and greens.
Potato soup with meat - recipe
Chicken soup with vermicelli and potatoes is an ideal dish. Chicken meat is quickly prepared, and a different degree of fatness of the carcass makes it possible to make the broth more or less rich. Given that there are mealy potatoes and vermicelli in the soup, it is better to cook broth from chicken fillet, the tender meat of which makes the soup easy and satisfying.
Ingredients:
- chicken fillet - 650 g;
- water - 2.5 liters;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- vermicelli - 100 g;
- oil - 40 ml;
- bay leaves - 1 pc.
Preparation
- Cook the fillets together with the laurel 20 minutes. Take the meat and spices from the broth.
- Put the potatoes and cook it for 10 minutes.
- Add a dressing of onions and carrots, vermicelli and chicken.
- Cook potato soup with meat for another 5 minutes.
Soup with rice and potatoes
Competently prepared potato soup with cereal can transform the home menu. Very tender and nutritious soup with rice is obtained. Though the cereal is rich in carbohydrates, in the right proportions the dish turns out to be light and not high-calorie. At the same time, it is combined with different components, providing options for every taste and purse.
Ingredients:
- potatoes - 300 g;
- rice - 120 g;
- water - 2 l;
- a stalk of celery - 1 piece;
- onion - 1 piece;
- carrots - 1 piece;
- tomato paste - 100 g;
- oil - 40 ml;
- a clove of garlic - 4 pieces;
- chili pepper - 1/4 pcs .;
- paprika - 10 g.
Preparation
- Fry vegetables and spices.
- Add pasta, spices and broth.
- Fry for 30 minutes. Add rice and cook for another 15 minutes.
Potato soup with meatballs - recipe
Potato soup with meatballs is a win-win option for a hearty and quick home-made dinner. Meat balls from minced meat quickly cook, acquire juiciness and appetizing appearance, and the broth from them turns out easy and very gentle. The dish goes so delicious and balanced that it can be included in the children's and dietary diet.
Ingredients:
- potatoes - 4 pcs .;
- water - 3 l;
- chicken mince - 350 g;
- kale cabbage - 150 g;
- onion - 2 pieces;
- oil - 80 g;
- paprika - 5 g;
- milk - 120 ml.
Preparation
- Fry the potato cubes and onion for 5 minutes.
- Fill with water and soak for 15 minutes.
- Puff out the minced meatballs and cook them in the soup for 5 minutes.
- Add cabbage, milk and after 3 minutes remove from the plate.
Soup with lentils and potatoes - recipe
Potato soup without meat is a godsend for healthy food fans who prefer to replace heavy foods with protein legumes. The leading place is taken by lentils: it is useful and nutritious, it does not need to be soaked, it is quickly brewed, perfectly combined with greens and vegetables and, in particular, well complements the lean winter soups.
Ingredients:
- vegetable broth - 2 l;
- potatoes - 3 pcs .;
- lentils - 240 g;
- a clove of garlic - 5 pcs .;
- fresh spinach - 80 g;
- oil - 60 ml;
- lemon juice - 100 ml;
- ground pepper - 5 g;
- fresh mint - 30 g.
Preparation
- Garlic fry, pour spice with broth and add lentils.
- Cook for 10 minutes.
- Put the potatoes and simmer for another 15 minutes.
- Stir spinach with butter, mint, pepper and lemon juice.
- Warm the mixture for 2 minutes in a pan and transfer it to the soup.
Potato soup with dumplings - recipe
Soup with potato dumplings is a great idea to give a customary vegetable a special taste and an interesting presentation. Lush balls of mashed potatoes have a soft and delicate consistency, quickly cooked, nourished and very nutritious. These qualities allow you to get by with a minimal amount of supplements and add to the soup only browned onions and carrots.
Ingredients:
- potatoes - 4 pcs .;
- flour - 60 g;
- egg - 1 piece;
- onion - 1 piece;
- carrots - 1 piece;
- oil - 40 g;
- a mixture of peppers - 5 g;
- greens - 20 g;
- chicken broth - 2.5 liters.
Preparation
- Peel the boiled potatoes, chop, mix with flour and egg and form the balls.
- Roast onions and carrots cook in broth for 5 minutes.
- Add the dumplings and simmer the soup for 3 minutes.
Soup with peas and potatoes
Potato soup with green peas is a worthy alternative to the classic version. Green peas have a mild taste, pleasant mint color and are brewed much faster than their legume relatives, which makes the dish easy to prepare. More often it is combined with potatoes in a cream soup, adding a dish of freshness and sweets.
Ingredients:
- green peas - 350 g;
- potatoes - 3 pcs .;
- chicken broth - 500 ml;
- onion - 1 piece;
- black ground pepper - 5 g;
- greens - 40 g;
- cream - 80 ml;
- peanuts - 30 g;
- oil - 40 ml.
Preparation
- Fry the onions and potatoes for 5 minutes.
- Add peas and broth and cook until soft.
- Pour greens, season, beat with a blender.
- Return for a couple of minutes to the stove.
- Before serving, decorate the potato pea soup with cream and nuts.
Soup with pumpkin and potatoes
Pumpkin soup with potatoes is good in the cold season, when the need for a warming and energy brew increases. Only the pumpkin makes the dish very useful, passing with a few spoons of hot daily vitamins, and the starchy potatoes, adding the satiety, turns a bowl of soup into a good dinner.
Ingredients:
- pumpkin - 650 g;
- potatoes - 2 pieces;
- carrots - 1 piece;
- onion - 1 piece;
- a clove of garlic - 4 pieces;
- oil - 60 ml;
- vegetable broth - 750 ml;
- black ground pepper - 5 g.
Preparation
- Fry vegetables in oil for 5 minutes.
- Fill with broth and simmer for 20 minutes.
- Season, chop and heat on the stove.
Cod soup with potatoes
Even a simple potato soup will get a pleasant taste and aroma, if you make it on fish broth. Gourmets prefer to use cod, finding a special attraction in its low-fat, tender meat, pronounced fish aroma, quick preparation and the ability to give primitive soups piquancy and sophistication.
Ingredients:
- fillets of cod - 250 g;
- potatoes - 350 g;
- a clove of garlic - 3 pieces;
- tomatoes - 4 pieces;
- onion - 1 piece;
- water - 2 liters.
Preparation
- Cook the cod fillets together with the onions for 5 minutes.
- Remove fish and onions from the broth.
- Put the remaining ingredients and simmer the soup for 15 minutes.
- In the end, add pieces of fish.
Potato Soup in the Multivariate
Potato cream soup with cheese is not a frequent guest at dinner tables. If it is done, then "in a hurry" and in a saucepan, completely forgetting that cooking hot can be entrusted to a modern unit. At the same time, the cheese mass will not be burned, the potatoes will acquire the necessary consistency, and the housewives will be able to spend free time on other matters.
Ingredients:
- processed cheese - 250 g;
- potatoes - 4 pcs .;
- onion - 100 g;
- water - 1.5 liters;
- oil - 40 ml;
- cream - 100 ml.
Preparation
- Potomite onions with potatoes in the "Hot" mode 10 minutes.
- Add water and pieces of cheese.
- Cook in the "Soup" hour.
- Pound the blender, pour in the cream and cook in the "Heat" for 7 minutes.