Soups-mashed potatoes have a not very solid reputation, most believe that it is something like baby food. And completely in vain, because deliciously cooked mashed soup - this is a full dish, able to satisfy the taste of any gourmet. Soups-mashed potatoes are made from vegetables, cereals, meat. The basis can serve as a vegetable broth, and meat. The most used variety of this soup is potato soup. In turn, potato soup-mash is cooked with mushrooms, with meat (a diet option with chicken or turkey), and with cheeses of different varieties. In addition, to obtain a softer taste and a gentle consistency, the potato soup is diluted with cream or milk. We offer a selection of simple recipes in the preparation of potato soup, puree, which you can adapt to your preferences.
Potato soup with mushrooms
This recipe for potato soup-puree - with mushrooms, but you can successfully replace them with white mushrooms or morels.
Ingredients:
- potatoes - 7-8 pieces;
- onion - 1 pc .;
- champignons - 200 g;
- carrots - 1 piece;
- salt, pepper, spices to taste
- greenery.
Preparation
Cook the potatoes, pour the broth into a separate container. Grind the potatoes in a blender. Carrots and onions cut into cubes, mushrooms in small pieces. Fry onions and carrots in a frying pan. Separately fry the mushrooms 7-8 minutes. In the beaten potatoes we introduce fried vegetables, mushrooms and dilute potato broth, bring to a boil. We prepare ready-made mushroom cream soup with greens, you can serve fried toast.
Potato soup with chicken
A classic version of soup-puree on chicken broth with the addition of chopped chicken meat.
Ingredients:
- chicken breast - 500 g;
- potatoes - 6 pcs .;
- carrots - 2 pieces;
- onion - 2 pcs .;
- white crackers;
- Parmesan cheese;
- parsley;
- salt, pepper to taste.
Preparation
We put the chicken in boiling water (2 - 2.5 liters) and cook for 15 minutes, removing the foam as necessary. Add the potatoes, onions and carrots to the broth, cook until ready. We take out meat and vegetables, grind it in a blender, add broth, bring to a boil. We serve with rusk, greens, grated cheese.
Potato soup with cheese and croutons
Ingredients:
- chicken (or vegetable) broth - 1 l;
- potatoes - 500-700 g;
- onion - 1 piece;
- carrots - 1 piece;
- processed cheese - 3 pieces;
- butter - 1 tbsp. a spoon;
- White bread;
- white pepper, salt.
Preparation
Cut the vegetables into cubes. Lubricate the baking dish with butter, spread the chopped onions, carrots and potatoes. We put in the oven (200 degrees), bake until golden brown. Add the baked vegetables to the boiling broth and cook until the potatoes are ready. Three grated cheese on the grater and add to the soup. After boiling, boil for a few minutes, so that the curds are completely melted. Remove from the fire, we rub in the blender. Sliced white bread fried on both sides in butter, rubbed with garlic and served with soup.
Potato cream soup with cream
Ingredients:
- potatoes - 800 g;
- onion - 2 pcs .;
- garlic - 1 head;
- vegetable oil - 2 tbsp. spoons;
- butter - 10 g;
- cream of 10-20% fat content - 200 ml;
- pepper black ground, salt to taste;
- parsley fresh.
Preparation
Onions are cleaned and cut into half rings. We cut potatoes with large lobules. In a saucepan, fry the onion until it is clear. Add potatoes and pour boiled water (0.7-0.8 liters). Cook for 20-25 minutes until the potatoes are cooked. Garlic is cleaned if the teeth are very large cut into 2-3 parts. Fry garlic in butter. In the finished potatoes we introduce roasted garlic and cook all together for 1-2 minutes. In portions, we grate potatoes, onions and garlic in the blender, adding a little broth, in which the vegetables were cooked. We pour everything into a pan, add cream, salt and pepper, bring it to a boil, remove it from the plate and cut off the creamy soup to the table, decorating with greens.