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Delicate and hearty mashed potato soup with croutons. Quick and Easy - Variations of Mashed Potato Soup Recipe Dry Mashed Potato Soup

Simple, budget and very appetizing first course - potato soup- puree. Its taste can be easily made more vivid and interesting with the help of various additives. For example, using croutons, mushrooms, cheese, bacon and other suitable ingredients.

Ingredients: 700-760 g potatoes, large onion, 4-5 garlic cloves, 20 g butter, half a glass of low-fat cream, salt, seasonings.

  1. Chopped onions are fried right in the pan. When the pieces of the vegetable turn golden, potato slices are poured into it, water is poured in and salt is added.
  2. Coarsely chopped garlic is fried in a separate bowl in butter.
  3. The finished potatoes are transferred to another pan and mashed. Then it is diluted with the remaining broth to the desired consistency of the future soup.
  4. It remains to add garlic along with all the oil from the pan and chop the treat again.
  5. If necessary, the soup is salted and seasoned with spices.

The dish is served hot with cream.

with croutons

Ingredients: 370 g potatoes, 40 ml soy sauce, 370 ml chicken broth, 90 ml low-fat cream, 20 g butter, onion, carrot, 1/3 long loaf, salt.

  1. White bread gets rid of the crust, cut into small cubes and dried in the oven.
  2. Peeled, chopped vegetables are cut into medium slices, placed in a saucepan with warmed butter and stewed until soft.
  3. Next, the broth is poured into the container and the mass is cooked for 25-30 minutes.
  4. Sauce, cream and salt are added to the almost ready soup. The pan is removed from the stove and its contents are crushed with a blender.

Ready mashed potato soup with croutons is served.

Potato soup with chicken

Ingredients: large chicken breast, turnip onion (1 pc.), 4-5 potatoes, 70 g butter, fresh herbs to taste, salt, a pinch of turmeric.

  1. Peeled potato cubes and a breast are laid out in a saucepan with water. As soon as the vegetable is boiled, you can add turmeric and add onion cubes fried until golden brown in butter.
  2. The meat is removed from the bone, cut and returned to the pan.
  3. Potato soup with chicken is mashed and salted.

Each portion of the treat is generously sprinkled with chopped herbs.

With mushrooms

Ingredients: 7-8 medium potatoes, onion, 230 g of champignons, large carrots, salt, spice mixture for soup, butter.

  1. Potatoes are cooked in salted boiling water until boiled. Then it is transferred to a separate pan, pureed with a blender and diluted with broth to the desired consistency.
  2. slices fresh mushrooms together with randomly chopped vegetables, they are fried in well-heated butter for 8-9 minutes.
  3. The contents of the pan are transferred to the potato base. The dish is flavored with selected spices.

Mushroom soup is served with white bread toasts.

Delicate cream soup with potatoes and cheese

Ingredients: 1 liter of chicken broth, 620-720 g of potatoes, carrots, onions (1 pc.), 2 tbsp. l. butter, white pepper, 3 processed cheese, salt.

  1. All vegetables are peeled, washed and finely chopped, after which they are laid out in an oiled form and sent to the oven to bake until golden brown. At the same time, the temperature is set to 200-210 degrees.
  2. The broth is brought to a boil, pieces of processed cheese, salt and vegetables from the oven are laid in it.
  3. The soup will cook until the potatoes soften.
  4. Next, the mass is pureed and sprinkled with white pepper.

Ready mashed potato soup with cheese is served hot for dinner. You can add a little chicken left after boiling the broth to it.

Unusual option with bacon

Ingredients: 4 potatoes, 6 strips of bacon, 70 g butter, 3 tbsp. l. grated cheese and flour, 2-3 garlic cloves, half a liter vegetable broth, turnip (1 pc.), A bunch of various fresh herbs, salt.

  1. Pieces of bacon are fried until golden brown in butter, after which they are laid out on a paper towel.
  2. The potatoes are peeled, cut into random pieces and boiled until tender.
  3. The onion cubes are fried in the same pan where the bacon was previously cooked.
  4. After a couple of minutes, flour is poured into the onion cubes. The mass is poured with broth and as soon as the liquid boils, the fire becomes minimal. So the mass languishes for 7-8 minutes.
  5. The contents of the pan are laid out to the boiled potatoes. The mixture is salted and turned into a puree.
  6. Grated cheese, chopped herbs and crushed garlic are added to it.

The soup is served in batches. Strips of bacon are laid out on each separate plate.

Diet carrot and potato soup puree

Composition of products: 1-2 pcs. turnips, 4-5 large carrots, 3-4 potatoes, salt, fresh herbs, 2.5 liters of filtered water.

  1. Peeled and coarsely chopped vegetables are poured with salted water and sent to boil. They need to be cooked until softened.
  2. When the resulting mass has cooled slightly, it must be mashed with a blender running at high speeds.
  3. The mixture is salted to taste and brought to a boil.

The resulting soup is served with chopped fresh herbs.

  1. First of all, the potatoes are peeled, cut into small cubes, poured with salt water and boiled until semi-soft.
  2. Further, cabbage, divided into small inflorescences, is poured into the pan. A few miniature ones can be left to decorate an already prepared dish.
  3. Vegetables are cooked together until fully cooked. When they become soft, the mass is removed from the fire. As soon as it cools slightly, the ingredients turn into a homogeneous, thick mixture with a submersible blender.
    1. In the smart pan, in a frying program, diced onions and coarsely grated carrots are sautéed in butter. In the process, the ingredients need to be stirred frequently.
    2. When the vegetables are gilded, pieces of smoked meat are poured onto them. Together, the products are cooked for a couple more minutes.
    3. Next, the broth is poured into the bowl and raw potato cubes are added.
    4. The device is switched to the extinguishing mode and the dish languishes under the closed lid for 40-45 minutes.
    5. Then, with a slotted spoon, all the thick is removed from the container, rubbed through a sieve and diluted with broth to the desired consistency. The mass is salted. At this stage, you can add your favorite seasonings to taste.
    6. Plates of fresh mushrooms are fried separately.

Puree soups are a mixture 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 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: The high calorie content of 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:

  1. easy and fast to cook.
  2. Good digestibility.
  3. Better preservation of nutrients, since it does not take a long time to digest and overcook the components.
  4. Potatoes are highly nutritious, rich in vitamins and minerals.
  5. Ingredients for potato dishes can be bought at any store.
  6. Cooking supplies are relatively cheap.
  7. 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.

Compound

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:

You can find it on grocery store shelves various soups fast food. 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

Compound:


Additional:

  • crackers - 4 pcs. per serving.

Cooking technology

Cooking process:

  1. Pour the contents of the sachet into a bowl and dilute with 200 ml of boiling water, mix.
  2. 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.

Compound

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.

Compound

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.

Compound

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.

Compound

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

  1. Finely chop the cabbage. Wash, peel potatoes. Boil vegetables until tender.
  2. Rinse and peel onions and carrots. Fry in oil. Then send to the pan where the vegetables are cooked.
  3. Add spices and grind everything until smooth.
  4. Return puree back, adding cream. Boil for 6 minutes, stirring frequently.
  5. 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.

Compound

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.

If you like quick cooking and delicious puree 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 a 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 bread with 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:

  1. Rinse the chicken thighs and place in a bowl. Fill with a liter of 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.
  2. Peel and rinse potatoes. Cut into small cubes. Throw in the broth. Let cook on moderate heat. Close the lid better.
  3. 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.
  4. When the potatoes are cooked, add the chicken pulp to it. Puree the mixture with an immersion blender.
  5. Heat the cream separately, do not boil. Pour into potato soup. Add salt and ground white pepper to taste.
  6. 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:

  1. 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.
  2. Peel and wash potatoes, celery and onions.
  3. 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.
  4. When the products are soft, puree the mass with an immersion blender.
  5. 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 will you get the most tasty soup chik.

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:

  1. After the primary processing (cleaning and washing), cut the potatoes into approximately 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.
  2. Peel the onion, rinse and chop. Lightly sauté with a tablespoon of oil until golden. Add to potatoes when slightly soft.
  3. Cut melted cheese into pieces. Send to the pan to the products. Continue cooking with the lid almost closed.
  4. In the meantime, cut the wheat bread into small cubes. It is better to cut off the crust, it will become tough after baking.
  5. Pass the garlic through a press. Mix it with bread.
  6. Prepare a baking sheet with low sides. Lay 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.
  7. 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.
  8. 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, salty 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;
  • onion- 1 PC.;
  • white parsley root - 1 pc.;
  • cilantro - 1-2 branches;
  • salt - to taste.

Cooking:

  1. Peel the selected vegetables - potatoes, zucchini, onions and white root. Rinse everything.
  2. 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.
  3. 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.
  4. Add bacon to the pot. Take out the parsley root.
  5. 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. thin slice hard cheese bread 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-potato soup-puree useful first dish. 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:

  1. Prepare vegetables. Peel and rinse pumpkin, potatoes, carrots and parsley.
  2. Cut pumpkin, potatoes and carrots into approximately equal pieces. Send to the multicooker bowl. Fill with water - one and a half liters is enough.
  3. Boil vegetables until soft. Use the "Cooking" mode for 40 minutes.
  4. 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.
  5. Add salt and ground spices to taste. Stir. Pour back into the multicooker.
  6. Set the cooking mode for another 15 minutes. The most convenient thing is if your multicooker model has a “multi-cooker” function.
  7. 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 from this does not lose its appetizing taste. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. Separate the head of cauliflower into florets. Cut the leaves. Rinse the cabbage in a bowl with cold water, it is better to change the liquid several times. Next, cut the inflorescences into smaller pieces.
  2. 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.
  3. Put the bay leaf in the pan, season with salt.
  4. 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.

You can diversify the daily menu by preparing mashed potato soup, the recipes of which are presented below. The dish is given any flavor shade, adding additional ingredients. It can be meat, lentils, onions, eggs and even dumplings.

Classic mashed potato soup

Potato tubers are perfectly boiled in liquid. Therefore, the vegetable is great for making mashed soups. Young children especially like these dishes. The classic recipe for potato soup is also suitable for young housewives who are just mastering home cooking. It will need the following ingredients:

  • 1000 g of potato tubers;
  • 400 ml of milk;
  • 400 ml of water;
  • 50 ml of butter;
  • 2 yolks;
  • 1 onion;
  • dill, parsley;
  • salt pepper.

Cooking process:

  1. Potatoes are washed, peeled, cut into sticks.
  2. Onions are chopped into cubes, sautéed in a frying pan with butter.
  3. Water is poured into the pan, potatoes and onions are thrown into it. Cook food for about half an hour.
  4. Chop the vegetables with a crusher or grind them into a puree with a blender until smooth.
  5. A glass of milk is boiled and cooled.
  6. Whisk the yolks into the second glass of milk.
  7. Combine the pureed mass with cooled milk and whipped yolks. Add 3 tablespoons of butter.
  8. The soup is thoroughly stirred, sprinkled with salt and pepper, sprinkled with herbs. In most cases, mashed potato soup is served with croutons . It is eaten after light meals or with salad. If it contains boiled meat or smoked meats, it is suitable as a snack for alcohol.

For mashed potato soup with croutons, slices of wheat bread are suitable. In addition, you will need two tablespoons vegetable oil and a garlic clove.

Preparing croutons:

  1. Slices of bread are cut into cubes.
  2. Spread them on a baking sheet and keep in an oven preheated to 180 degrees for about 20 minutes.
  3. Garlic is crushed, mixed with oil.
  4. Ready croutons are laid out on a plate, watered garlic oil and mix.

The classic puree soup is perfect for all occasions, and a simple recipe can be varied with other products that will give the dish an exquisite taste.

With lentils

During the fasting period, the recipe for soup with lentils and potatoes is especially relevant. You will need:

  • 150 g red lentils;
  • 3 potatoes;
  • carrot;
  • 1 tomato;
  • 1.5 liters of water;
  • 1 clove of garlic;
  • paprika, turmeric;
  • greenery;
  • salt;
  • laurel leaf.

Order step by step recipe lentil soup:

  1. Lentils are washed with water.
  2. Potatoes are peeled, cut into small cubes.
  3. Water is poured into the pan and after boiling, potatoes are thrown into it.
  4. Then grits are added and the composition is boiled over medium heat, periodically removing the foam from the surface.
  5. Onions are chopped into cubes and fried in oil.
  6. Grated carrots and chopped tomato are added to it.
  7. Squeezed garlic adds spice.
  8. After 10 minutes, the vegetables are removed from the heat and put in a pot with soup.
  9. Bay leaves, spices, herbs are thrown into the water.

Some housewives prefer to grind this dish with a blender. It turns out great recipe puree soup. A dish with green lentils is prepared in a similar way. The soup turns out to be rich and fragrant, and it is prepared very quickly and easily, so even novice cooks can handle it.

with garlic

To prepare potato soup with garlic, you will need a 1.5-liter saucepan. For 4 servings take the following ingredients:

  • 3 medium potatoes;
  • 2-3 cloves of garlic;
  • 1 yolk;
  • 100 ml of milk;
  • 50 g butter;
  • salt, herbs.

Step by step recipe:

  1. The tubers are cut into 5-6 parts and dipped in a pot of boiling water. Cook on medium heat. Instead, it is permissible to use grated potatoes.
  2. The garlic is peeled and minced.
  3. Mix milk, butter and egg yolk.
  4. When potatoes are almost cooked add garlic and salt.
  5. After 2-3 minutes, the soup is removed from the heat and pureed with a blender.
  6. Return the pan to the fire and pour in the milk with the yolk and butter.
  7. If desired, add spices, turn off the fire and let it brew.

Garlic-potato soup with herbs is served. Some housewives use croutons from pan-fried bread for this recipe.

with egg

When there is really nothing in the refrigerator, but you want to taste a tasty and hot dish, a recipe for potato soup with an egg will do. For him, you need to take the following products:

  • 3 potatoes;
  • 2 eggs;
  • half an onion;
  • small carrot;
  • salt, seasoning;
  • greenery;
  • vegetable oil.

How to make Egg Potato Soup:

  1. Potatoes are peeled and cut into cubes.
  2. Add it to boiling water (1.5 l).
  3. Carrots are peeled, rubbed on a grater, thrown into the soup.
  4. The onion is cut into cubes and fried in oil.
  5. Add onions, carrots to potatoes.
  6. Beat the eggs with a fork and drizzle into the soup. The egg cooks quickly and forms flakes.
  7. The dish is well mixed, salted, peppered and served hot.

This simple recipe is easy and simple to prepare. The proportions of vegetables and the number of eggs can be changed at will. Bread and sour cream are served with potato soup with egg, not forgetting to sprinkle with herbs.

With dumplings

If there are a few dumplings left in the house, you can cook very tasty and hearty meal. For many housewives, dumpling soup with potatoes, the recipe of which is presented below, will be a real find. It is necessary to take a homemade product from dough and meat as a basis. As a filling, beef and pork are suitable in equal proportions. To prepare the soup you will need:

  • 750 ml of water;
  • 10-15 dumplings;
  • 200-250 g potatoes;
  • 1 carrot;
  • 1 onion;
  • bay leaf, salt, pepper;
  • greenery;
  • vegetable oil.

Step by step recipe:

  1. Clean all vegetables.
  2. Potatoes are cut into cubes and put in boiling water.
  3. Fry the chopped onion in a pan with oil.
  4. Add grated carrots to it and cook until soft.
  5. When the potatoes are half cooked, dumplings are thrown into the pan.
  6. Throw salt, bay leaf, pepper into the broth.
  7. When the dumplings have surfaced, overcooked vegetables are added to the container and the soup is boiled for 10 minutes.
  8. Served with sour cream and herbs.

This is how easy it is to make soup from potato tubers and dumplings. The number of the latter can be increased, especially if they are small in size.

with pork

If you have a little pork meat or ribs left at home, they are perfect for making pork and potato soup. This dish has several secrets:

  1. Particular attention is paid to the choice of meat. Do not take too fatty pieces. Fresh ribs, pieces of the ridge, shoulder blade will do.
  2. Before cooking, the meat is cleaned of films and washed well.
  3. Vegetable oil must be refined.
  4. Do not add flavor enhancers to the dish.
  5. The broth will be tastier if you cook it with vegetables. You don't need to grind them.
  6. Water quality plays a big role. You can not pour it from the tap. Bottled water should be used, filtered water will do. Hard water will not make a delicious broth.
  7. Do not add salt at the very beginning of cooking so that the meat does not become tough.
  8. After boiling, remove the foam with a slotted spoon. You can not stir it with broth.

For the Pork Potato Soup recipe you will need:

  • 2.5 liters of water;
  • 500 g of meat;
  • 2 onions;
  • 3 potatoes;
  • 1 carrot;
  • pepper, salt;
  • Bay leaf;
  • sunflower oil.

Step by step soup recipe:

  1. The bones and meat are thoroughly washed and poured with cold water. If the pulp is needed to prepare another dish, it is poured with hot water and boiled.
  2. The broth is kept for 1.5-2 hours over medium heat, the emerging foam is removed with a slotted spoon.
  3. Then the liquid is filtered with gauze. Boiled meat is used to prepare the second course.
  4. All vegetables are washed and cleaned.
  5. Potatoes, onions and carrots are chopped into cubes.
  6. Throw potatoes into boiling broth.
  7. Fry carrots and onions in a pan until golden brown.
  8. The roast is thrown into the broth and boiled for 10 minutes.
  9. Put salt, pepper in a saucepan, turn off the fire and let the dish brew.

Serve soup with pork hot, sprinkled with herbs. You can make white bread toast with this dish. A similar recipe is suitable for cooking in a slow cooker. To do this, select the "Extinguishing" mode, and set the timer to 1.5 hours. Pork can be replaced with beef or lamb.

Onion soup

To prepare onion soup with potatoes, the recipe of which will delight adults and children, use leek and a little onion vegetable. For the dish take products:

  • 900 g of water or broth;
  • 350 g potatoes;
  • 1 onion;
  • 2 leeks;
  • 50 g butter;
  • salt, ground pepper;
  • parsley.

Soup Recipe:

  1. In a large cast-iron saucepan, butter is heated and chopped leeks and onions are fried in it. Cook, stirring, 10 minutes until soft. No need to wait for a golden crust.
  2. Place diced potatoes in a saucepan and cook for 3-4 minutes.
  3. Vegetables are poured with broth and brought to a boil.
  4. Reduce the fire and cover with a lid.
  5. Cook the soup for 30-35 minutes.
  6. At the end, the dish is salted, peppered and the remaining butter is added.

Serve onion soup sprinkled with parsley.

Chicken mashed potato soup

This puree soup will be very tender and satisfying. It is moderately thick and suitable for a children's menu. List of ingredients:

  • 200 g of chicken meat;
  • 3 potato tubers;
  • 1 onion;
  • 1 carrot;
  • 10 g butter;
  • 1.5 liters of water;
  • salt, ground pepper.

Cooking process:

  1. The tubers are cleaned and randomly cut. They still turn into puree.
  2. Chicken meat is washed, cut into small pieces.
  3. Potatoes and chicken are placed in a saucepan, poured with water.
  4. Then salt and pepper.
  5. While the products are cooked over medium heat, fry. May be put in soup raw vegetables, but sautéed onions will give a creamy soup a delicious flavor, and carrots will make it brighter. Vegetables are cut and fried in a heated frying pan for 3-4 minutes.
  6. The frying is transferred to the pan and boiled for 10-15 minutes.
  7. All ingredients are puréed in a blender.

You can leave a few pieces of chicken and put them in the finished dish. Before serving, decorate the soup with croutons and herbs. This recipe is suitable for those who follow their figure.

With mushrooms

Mushrooms are usually used to make mashed potato soup. They give way to taste forest mushrooms, but this can be corrected with spices. For the recipe you will need:

  • 4 potatoes;
  • 1 carrot;
  • 1 onion;
  • 250 g fresh mushrooms;
  • 1 liter of water;
  • 100 ml sour cream;
  • herbs, pepper, salt.

Cooking:

  1. The potatoes are cut into cubes.
  2. Clean mushrooms and cut out damaged areas.
  3. Large mushrooms are cut into several parts.
  4. Carrots are chopped into cubes or slices.
  5. Onions are chopped into cubes or half rings.
  6. Potatoes are thrown into boiled water, salted. You can use chicken or vegetable broth as the basis for soup.
  7. The fire is reduced to a minimum and the vegetable is cooked until tender.
  8. Onions are fried for 2-3 minutes, then carrots are added to it and sauted until soft.
  9. Mushrooms are poured to the vegetable roast and fried for 6-7 minutes.
  10. Put vegetables and mushrooms into the boiling broth. Cook for 5-10 minutes.
  11. The broth is slightly cooled and immersed in a blender pan. Grind the contents to a thick puree.
  12. Return the container to the fire, pour in cream or sour cream, add some salt. Keep on the stove for 2-3 minutes.

Leave under the lid for a while, when serving, you can add slices of fried champignons, croutons and greens.

It is acceptable to use peas or corn in recipes as a decoration. Puree soup is served exclusively hot, it should be heated in a water bath.

Conclusion: If the recipes use products that are not available, they can always be replaced with others. Depending on preferences, broccoli, bacon, meatballs, horseradish and even stew are added to the dish.

Puree soups are great! Both tasty and healthy. Especially for those who have problems with the gastrointestinal tract. Mashed potato soup is a simple and tasty soup, quick to prepare and completely inexpensive. If you do not add cream to it and do not use butter, you can cook in fasting.

Serve with croutons.

To prepare mashed potato soup, prepare the ingredients according to the list.

Cut the onion and fry in sunflower oil.

Peel the potatoes, cut them (you don't have to chop: we'll mash anyway) and add to the pan with fried onions. Pour in water, salt and put to boil. Boil potatoes until soft.

While the potatoes are cooking, peel the garlic and fry in butter.

The potatoes are ready. Transfer it with a slotted spoon to another bowl. Do not pour out the broth in which the potatoes were boiled !!! Puree potatoes with an immersion blender, adding potato broth to the density you need.

Add the fried garlic along with the oil. We puree again. If necessary, we add.

Soup puree from potatoes is very tender, silky! Season with black pepper, add cream.

Potato soup is ready. Serve warm.

Bon Appetit!