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Cheese soup, potatoes, melted onions. Cheese soup with potatoes

There are often cases when you really want to diversify the usual chicken and meat soups something new. That is why we offer cheese soup - a recipe with melted cheese that can be prepared both in the classic style and based on chicken meat, seafood and even simple smoked sausage.

Simplest cheese soup consists of a minimum amount of products.

Based on 2.5 liters of water, you will need the following amount of products:

melting cheese with onion / mushroom / bacon flavor (whoever you like) - 200 gr;
potatoes - 4-5 units;
little post. oils;
salt - 1-2 tsp;
turmeric - a pinch;
black ground pepper - a couple of pinches;
onion - 1 small;
carrots - 1 small;
a mixture of dill and parsley - 50-70 gr.

We clean the vegetables, cut the potatoes into cubes and immediately set them to cook. Add salt and pepper after the foam stops rising. The foam must be removed.

While the potatoes are boiling, finely chop the onion, and three carrots. Fry in oil, adding turmeric to the vegetables. It will take 5-7 minutes for the readiness of the passivation, no more.

After boiling water, cook the potatoes for about a third of an hour. After that, add the passivation, mix. Three processed cheese curds and cook, stirring occasionally, for a few minutes.

Rinse and cut the herbs, add to the soup and stir. Cook for another 2-3 minutes, then turn off the stove and leave for a quarter of an hour - to brew.

Note! If there are curds Bad quality, they will not be able to completely dissolve in the broth and will float in the form of cheese shavings.

Chicken recipe

Processed cheese soup with chicken differs from the classic only in the presence of chicken meat. We also suggest adding a little rice groats- this will make the soup even more satisfying.

For a 1 liter pot you will need:

chicken fillet / chicken thigh - 400-550 gr;
potatoes - 3-5 units;
round rice - ½ cup;
carrots and onions - 1 unit each;
dill greens - 50 gr;
processed cheese - 160-200 gr;
salt and pepper to taste;
dried garlic - 1 tsp l.

Wash the meat thoroughly, if necessary, remove the remaining fluff from the skin or simply remove the skin. Collect water in a saucepan, put meat in it and put on fire. In the process of boiling, remove the foam. When the foaming stops, add salt, if desired, add lavrushka for flavor. Cook for 30-35 minutes.

Wash and peel vegetables. Cut the potatoes into cubes, onions into small cubes, carrots into thin strips. Fry the onions and carrots in oil until golden brown.

When the meat is ready, take it out and let cool. Meanwhile, put the potatoes in the broth. Rinse the rice several times and add to the potatoes. When the meat has cooled slightly, disassemble into pieces / fibers and transfer back to the broth. Cook potatoes with rice for 15 minutes after boiling, then add frying, spices, meat. Stir, cook for a few more minutes. Grate cheese curds into the soup, add chopped parsley and cook for another 5-7 minutes.

On a note. To rub the cheese well, you can freeze it in the freezer for 5-10 minutes before using.

Cheese puree soup step by step

It should be noted right away that such a soup cannot be left the next day, it is better to eat it right away. Therefore, adjust the amount of food to cook depending on how many people are cooking it.

The number of ingredients is calculated for 2 servings:

melting cheese - 70-100 gr;
hard cheese - 50 gr;
potatoes - 2-3 units;
medium carrots;
salt - a couple of pinches;
vegetable / chicken broth - 0.5-1 l;
bow - 1.
greens for decoration.

We clean the vegetables. Cut the potatoes into small pieces, three carrots on a large attachment, finely chop the onion.

First, fry the onion, after a couple of minutes add the carrots to it. After 2-3 minutes, add the potatoes, simmer for a couple of minutes and fill with broth. Salt - a little, since the cheese also contains salt. We leave to prepare.

Meanwhile, three cheese.

When the potatoes are ready, you need to grind the mass with a blender until smooth, adding broth if necessary. When the mass becomes homogeneous, add the grated cheese and work a little more with a blender.

Put the finished soup in plates and sprinkle with chopped herbs.

On a note. Adjust the amount of broth according to your own preferences - if you want a thinner soup, add more, if thick, add accordingly less.

With the addition of mushrooms

Soup with mushrooms and processed cheese is perhaps one of the most popular cheese soups.

The recipe for the dish is as follows:

4 potatoes;
1 onion;
450 gr chicken fillet;
50 grams of raw round rice;
200 gr melt. mushroom-flavored cheese;
1 tsp salt;
1 tsp black pepper;
300-400 gr champignons;
50 grams of onion feathers.

The soup is prepared in the same way as the chicken cheese soup. The only difference is that the mushrooms are fried with onions in oil until the liquid has completely evaporated. Mushrooms are added 10 minutes before the end of cooking, chopped green onions- in 5 minutes.

With zucchini and chicken

Cheese soup- the puree will sparkle with new flavoring notes if you add a little zucchini to it:

water - 1 l;
cream - 200 ml;
chicken fillet- 300 gr;
potatoes - 200 gr;
processed cheese- 75 gr;
garlic - 2 cloves;
onions and carrots - 1 medium each;
zucchini - 2 medium;
fast. oil - 1 table. l .;
salt, pepper, nutmeg;
wheat crackers and fresh herbs for serving soup.

First of all, we prepare the onion and carrot sautéing, add the garlic.

In the meantime, we wash and cut the zucchini into cubes. Add to vegetables and simmer for ten minutes.

While the zucchini is being prepared, peel the potatoes and cut them into cubes. Rinse the meat, cut into pieces and set to cook. As soon as the foam comes off, we mark for 15 minutes, then add the potatoes. After five minutes, spread the broth to pass the sauce, mix, cook for another 10-12 minutes.

Meanwhile, three cheese, mix with warmed cream. We work the soup with a blender to make a puree. We introduce the cheese-cream mass there and work it out with a blender for another minute. We cook on the stove for another five minutes. After that, you can serve it by sprinkling a portion of the soup with croutons and fresh herbs.

With shrimps

An original, incredibly tasty and tender cheese soup with shrimp can be prepared for family dinner on a day off.

To prepare an unusual soup you will need:

melting cheese - 200 gr;
potatoes - 3-4;
carrots - 1 small;
salt - 1 tsp;
peeled shrimps - 200 gr;
cream - 100 ml;
greens - a few twigs;
water - 1.5 l.

We set the water to boil. While the water for the soup is warming up, clean and chop the vegetables: potatoes into cubes, three carrots on a grater.

As soon as the water starts to boil - three cheese into it and pour in the cream. We stir. We spread the vegetables and stir again. We mark for about ten minutes, then lay out the shrimps, salt a little. Chop the washed greens and add to the soup. We wait for a few minutes, then turn off the stove and leave it to brew for 15-30 minutes.

It only takes a few minutes for the shrimp to cook, so the soup cooks very quickly, which is also very important when preparing a delicious and quick lunch.

With sausage and noodles

Rich and aromatic soup is obtained with smoked sausage... Making sausage-based cheese soup with melted cheese is very simple, because the cooking time is much shorter than using any type of meat.

You can make such a soup from the following products:

2-3 medium potatoes;
1 carrot and medium-sized onion;
100 grams of small pasta;
200 grams of fatty smoked sausage;
water - 2.5 l;
salt;
fast. butter.

We clean and rinse the vegetables, cut into cubes - larger potatoes, smaller carrots and onions. We also cut the sausage into cubes, slightly larger than potato pieces. Cut the cheese into slices.

We put the water to warm. We put potatoes in it and cook, removing the foam. 10 minutes after boiling, lay out the pasta and stir several times to pasta not stuck together.

Fry carrots and onions for a couple of minutes in oil, add sausage to them. Fry for about ten minutes.

Put the finished roast into the soup along with the curds. Cook for a few minutes, stirring occasionally. This will take about 5 minutes. Add chopped greens and leave to brew under the lid for about 20 minutes, then you can serve.

Cheese soup with croutons

2.5 liters of water;
2 chicken legs;
2 processed cheese "Druzhba";
4 potatoes;
1 carrot;
1 onion;
little post. raffin. oils;
salt and pepper;
small wheat baguette;
chayn. l. favorite spicy herbs.

We put the chicken legs to cook. After boiling, cook for 20-25 minutes.

In the meantime, we prepare vegetables: we clean, wash, cut, three carrots. Three cheese on a coarse grater. We also prepare crackers - cut into cubes, put on a baking sheet, sprinkle with oil, sprinkle with herbs and dry in an oven for about 20-30 minutes at 180-190 degrees.

By this time, the legs will be ready, they can be taken out, cooled a little and taken apart into pieces. We send the potatoes to the broth and cook for 15 minutes.

While the potatoes are boiling, we are preparing the frying of carrots and onions. Add it to the potatoes, return the chicken to the soup. We spread the cheese and stir until it dissolves completely.

With smoked chicken

water - 2 l;
potatoes - 200 gr;
smoked chicken - 280 gr;
onions - 50 gr;
carrots - 50 gr;
dill - 2 branches;
float cheese. - 150 gr;
post oil - 2 table. l .;
salt - ½ table. l.

First of all, we set the water to boil. Add chopped potatoes and dill sprigs, divided into 3-4 parts, into it (for flavor). Cook for about 20 minutes, skimming off the foam.

Meanwhile, three carrots and chop the onion. Fry them in oil.

We take out the twigs, meat from the broth, spread the sautéing and cheese, add salt and spices.

The meat will cool down a little, after which you need to cut it into small pieces. Put it in the broth, squeeze the garlic there and continue cooking for another five minutes.

Delicious soup with salmon and spinach

salmon fillet - 300 gr;
potatoes - 4 units;
onions and carrots - 1 each;
tomatoes - 2-3 small;
melting cheese - 200 gr;
yellow sweet pepper - 1;
salt, ground pepper;
dill and parsley - 2-3 branches each;
post oil

We prepare vegetables. Set the potatoes to boil, and in the meantime, prepare the frying - fry the peppers, then add the onions and carrots to it, fry for a few minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying, add salt and pepper. We fry for a few more minutes, then put it in the soup. Three cheese in a saucepan, mix for a few minutes. Add chopped greens last, cook for another 2-3 minutes, let it brew for 10 minutes and serve.

Cooking in the microwave

meat broth - 100 gr;
potatoes - 1-2 small tubers;
crackers - 20 gr;
hard cheese - 60 gr;
processed cheese - 1 unit;
sweet paprika and salt - ½ tsp each.

In a container for cooking in microwave oven lay out the diced potatoes, season and salt, fill with broth and put in the microwave. At maximum power, we heat for about 10 minutes. Add cheese, mix, send it to the microwave at the same temperature for another 10-15 minutes. Mix and leave under the lid for a quarter of an hour.

Cheese soup with meatballs

water - 3 l;
floating cheese - 200 gr;
mixed minced meat (chicken and pork) - 450 gr;
champignons - 250 gr;
carrots and onions - 1 each;
potatoes - 4 medium;
garlic - 2 cloves;
lavrushka;
allspice - 4;
salt to taste.

Divide the finished minced meat into small balls, for example, with a teaspoon. To make it easier to roll the meatballs with your hands, your palms should be wet - then the minced meat will not stick to the skin.

While we are rolling the meatballs, the water with salt and lavrushka should boil. Simultaneously dip all balls into boiling water, leave to cook for ten minutes. When foam appears, remove it.

Meanwhile, cut the potatoes into cubes, finely chop the onions and carrots. After ten minutes, put them in the broth. We leave to prepare.

Rinse and dice the mushrooms, add to the broth. Add spices immediately, chop the garlic finely. Cook three more cheese, stirring occasionally, until the cheese is completely melted. Leave it to brew for a third of an hour.

I, - says our newcomer, - when I grow up, I will be the boss. I will sit at the table and say: "Mom, blow out your nose immediately, it's unpleasant to talk to you! Dad, it's time to put your clothes in the closet, I'm tired of stumbling over your socks! Natasha, how long can you do homework, it's time to peel potatoes for dinner!" Solomiya, tell your mother, I need to make tea! And let her cook potato soup which I love! What are you looking at, Alena? Oh, yes, please! "

In short, today is a rehearsal in the house - we are preparing for the time when the daughter becomes the boss - we cook potato soup with cheese... We all love him, each for something different. I - traditionally for simplicity of preparation: just a little effort - and an excellent first course is ready for dinner. Seniors - for cheese tenderness and velvety: they have already grown to the understanding that everyday homemade food is valuable not for sausages and store-bought cookies, but for something more interesting and useful. The younger ones, of course, pick out the ham first - it is this component that seems to the girls the height of culinary happiness. The husband respects the recipe for satiety. In short, everyone in the family has a reason to recognize the virtues of potato soup with cheese, which is perhaps quite rare in the case of our motley family. The former is generally not particularly favored, but this dish is always respected.

Everyday dish. Nothing special, simple ingredients, basic actions - but the dish comes out really great. The taste can be called almost gentle, delicate.

How to make potato cheese soup

Ingredients for Potato Cheese Soup:

40 g butter;

4 potatoes;

1 carrot;

1 onion;

Step 1: prepare the ingredients.

Rinse, peel and cut into medium-sized pieces of potatoes, carrots and celery stalks. You can mix them right away in a separate bowl.
Peel the onions, both white and red, rinse and cut into small cubes.
Grate the cheese. It is better to take a proven one that melts and dissolves well for sure.

Step 2: fry the onions.

At the bottom of the pan, heat olive oil, toss the finely chopped onion into it and fry, stirring occasionally, until it becomes translucent.

Step 3: cook vegetables.

Add the rest of the vegetables to the pan to the onion, pour over the broth and bring to a boil.
Cook over medium heat until vegetables are ready, that is, for 20-25 minutes until the potatoes and carrots are tender.

Step 4: add cheese and milk.

Add milk to the soup, gradually pouring it in a thin stream, pour in the grated cheese, salt, pepper and stir.
Remove from heat and let stand for 10 minutes, so that the cheese is thoroughly dissolved, of course, it will not disappear without a trace, but this is the highlight of the dish.

Step 5: Serve the potato soup with cheese and milk.

Potato soup with cheese and milk is served hot as the main first course. Nothing else is needed here, except for a couple of slices homemade bread for complete happiness. The soup turns out to be very tasty, satisfying, with a bright cheese-milk taste. Children eat it with pleasure. Be sure to try cooking. The cheese just melts in your mouth!
Bon Appetit!

Some of you will want to try this melted cheese soup, well, you can easily make this version of the dish.

Soup - versatile and nutritious dish, and properly prepared soup is a great art that requires special attention and time. The technology for making soups is extremely variable, but there is general principles preparation of almost all hot soups. So, each product should not completely lose its taste, at the same time, each component should be cooked and fit into the overall composition. But you need to salt the soup only at the end of cooking, but not in itself, but so that the components of the soup have time to absorb a sufficient amount of salt.

In fact, nothing complicated, provided that you will be happy to cook the soup. In addition, any recipe can be tailored to your taste by adding your favorite ingredients to the recipe.

Before the emergence folk product- processed curd cheeses - real cheese soup was not available to cooks. In 1911, a method was invented to lower the melting temperature of the cheese, which at the same time protected the cheese from stratification during prolonged heating. The ancestors of "Friendship", "Volna" and "Yantar" were born. After their "birth" someone's head came to the idea of "dissolving" processed cheese in liquid.

So it turns out that our soup is a product of the high-tech XX century.

Cheese soups take pride of place in the category of first courses. They are loved for their simplicity of preparation and at the same time for their sophistication, as well as for the fact that they are always mouth-watering and tasty. They always turn out to be tender, light and airy in consistency, and satisfying in content.

There is a legend according to which one of the chefs in France (well, where else!), While preparing the first course, accidentally dropped a piece of cheese into the broth. At first I was very upset, because I thought that I would have to pour everything out. But before doing this, I decided to try what he did. And I was extremely surprised by the taste and tenderness of the resulting broth.

Later, he began to experiment with different tastes and ingredients. And every time the result pleased him. Subsequently, the famous cheese soups - mashed potatoes - began to be prepared. They are being prepared to this day and are in the piggy bank French cuisine real pearls.

So today I invite you to experiment and cook different tasty options... Moreover, you can cook them with chicken, and with mushrooms, and even with sausage, and everywhere, of course, the main ingredient will be cheese! It can be absolutely any - and the usual hard, and curd like "Ricotta", and in principle, any other. And I suggest using melted in today's recipes.

According to this recipe, we will cook a soup of cheese, vegetables and cream, using vegetable potato broth. Although you can cook it with the addition of chicken meat.

If there is no cream, then you can cook it using milk, both regular and baked.

We need:

potatoes - 3 - 4 pieces
onion - 1 piece
carrots - 0.5 pcs
processed cheese - 150 gr
butter - 50 gr
cream - 2 glasses (milk can be used)
potato broth - 1 glass
salt, pepper - to taste

Preparation:

1. Cut the potatoes into small cubes and boil in a little slightly salted water. In this case, you need to remove the foam. We will not pour out the potato broth, we will need it in the future for the recipe.

2. In the meantime, potatoes are being cooked, grate the carrots on a fine grater and dice the onion very finely.

3. Melt the butter in a frying pan and fry the onions in it first, and then the carrots. Fry vegetables until they are soft and about half their volume.

4. Drain the broth from the finished potatoes, add half a glass of warm cream or milk, but do not heat them too much, they should only be slightly warm, not hot.

5. Grind the hot potatoes into mashed potatoes.

6. Cut the cheese into small cubes. I use processed cheese, but in general you can make soup from regular hard cheese... And in one, and in another version, it will turn out to be very tasty.

7. Add it to the puree, stir and let sit until completely melted. The melted cheese will stretch in long strands while stirring.

8. When this happens, add the vegetables fried in oil to the puree and mix well again until smooth.

9. Then pour out the remaining warm cream and the potato broth that has cooled slightly by that time. Stir again. First with a spatula, and then finish the mixing process with a hand blender.

10. Salt the prepared soup and sprinkle with pepper to taste. Serve with fresh herbs.

Delicate, light, airy and tasty soup ready! And it took us very little time to prepare it, about 30 - 40 minutes.

Video on how to make cheese puree soup

Creamy soups are very tasty with melted cheese. In this case, it is not at all necessary that they be with chicken or meat. Even using regular vegetables, you can cook delicious first dish.

And if you also have some fresh or frozen herbs, such as nettles, spinach, or even lettuce leaves, then this soup will also be super healthy.

And here is one of these recipes. The dish is prepared with it quite simply, and, which is important, quickly. Both adults and children eat it. It is also very good for dietary nutrition.

It contains many useful vitamins and minerals. And just delicious!

With melted cheese and chicken

We need:

chicken fillet - 500 gr
potatoes - 3 - 4 pieces
carrots - 1 pc
onion - 1 piece
processed cheese - 2 pcs, 100 g each
small vermicelli - 0.5 cups
butter - 2 sec. spoons (50 gr)
salt, pepper - to taste
bay leaf - 1 - 2 pieces
spices - optional
greens - a bunch

Preparation:

1. For the preparation of the soup, you can use any part of chicken meat, but it is more tender from chicken fillet.

Wash the fillet, cut into small pieces 3 - 4 cm in size. Then pour cold water, at the rate of 2.5 liters and put on fire. Boil.

2. During boiling and in the first minutes of cooking, carefully remove the foam.

3. While the meat is boiling, cut the potatoes and onions into cubes. Grate the carrots.

4. Melt the butter in a frying pan and fry the onion in it. Then add carrots there and fry everything together until the vegetables become soft and almost halve in volume.

You can cook frying on butter, in ghee, as well as vegetable oil.

5. After the chicken has been cooked for 20 minutes, add the chopped potatoes and fry the onions and carrots to the broth. Cook until the potatoes are tender for about 15 minutes.

6. Add noodles, it is best to use it thin and small for this. This will make the dish look more aesthetically pleasing.

It usually takes about 5 minutes to cook such noodles.

7. Then add salt and pepper to taste, bay leaves and spices as desired. Bring to a simmer and add the processed cheese, cut into cubes. Stir until completely dissolved.

8. Add chopped herbs and cover.

9. Then remove the soup from heat and let it brew for at least 10 minutes.

Pour into plates and enjoy! Our wonderful soup ready. Fragrant, mouth-watering and satisfying!

The same option can be prepared with smoked chicken... Then he will not only have creamy taste, but also beloved by many, the smell and taste of smoked meats.

And if you sprinkle it with brown bread croutons, it will generally look like a fireworks of taste.

With chicken breast and mushrooms

The beloved combination of chicken and mushrooms is embodied in this recipe. Therefore, this soup is one of those that are prepared most often.

We need:

chicken breast - 1 pc
chicken bouillon- 2 liters
processed cheese - 300 gr
potatoes - 3 pieces
carrots - 1 pc
onion - 1 piece
champignons - 250 gr
vegetable oil- 2 - 3 tbsp. spoons
spices - for chicken
salt to taste

Preparation:

1. Chicken breast wash and dry with a paper towel. Remove all bones. Then cut into small pieces. In this case, it is better to remove the skin from the breast. The soup will turn out to be rich and satisfying anyway, so we won't need extra fat here.

2. Cut the potatoes into cubes.

3. Pour the pre-cooked chicken broth into a saucepan, warm it up and put the chopped potatoes and chicken fillet in it. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Cut the onion into small cubes, grate the carrots.

5. Cut the mushrooms into small pieces. Both fresh and frozen mushrooms can be used. The variety of mushrooms can also be different. It can be any Forest mushrooms, and champignons and oyster mushrooms.

6. In a frying pan, heat the vegetable oil and put the carrots in it, fry for 1 minute.

Then add onions to it. Fry all together over low heat until vegetables are tender.

7. Add mushrooms and fry all together until mushrooms are tender as well.

8. When the vegetables and mushrooms are ready, as well as when 20 minutes of cooking the chicken and potatoes have passed, put the frying in the broth.

9. Processed cheese can be added immediately. Add it to your liking, it can be both ordinary 100 gram processed curd cheeses, such as "Druzhba", and, for example, "Hohland" cheese.

10. Stir until completely dissolved. Then add spices and salt to taste. Cook everything together for 5 minutes.

11. Then turn off the heat, cover the pan with a lid and let it brew for 10 minutes. Then pour into plates and serve.

You can sprinkle it with fresh herbs. Add sour cream if desired.

And you can also grind all the cooked ingredients together with the broth with an immersion blender, and then you get a delicious and delicate soup - mashed potatoes!

This soup is light and very tasty. It eats well both in winter and in summer!

Creamy mushroom soup recipe

Cheese soup turns out to be very tasty even without the presence of chicken meat in the recipe. Mushrooms are essentially meat, only of plant origin. When you cook, sometimes you don't add anything to it except mushrooms, potatoes and onions. And how delicious it turns out!

You can cook it both from fresh mushrooms, and from frozen. It is absolutely incomparable from fresh chanterelles. Beautiful color, incredible taste and aromatic smell. I can eat it every day! And you won’t get bored!

You can see one of the recipes for such a dish. And today is another recipe.

We need:

mushrooms - 200 gr
potatoes - 3 pieces
onion - 1 piece
cream 30% - 100 ml
processed cheese - 100 gr
butter - 50 - 60 gr
fresh herbs
salt, pepper - to taste
bay leaf - 1 - 2 pieces

Preparation:

1. Fresh mushrooms wash and cut into small pieces. If you are using frozen mushrooms, remove them from the freezer in advance. You can defrost them slightly to make it easier to fry later.

But you do not need to defrost it much so that the mushrooms do not become watery.

2. Cut the onion into small cubes. Grate one potato.

3. In a frying pan, heat the butter and fry the mushrooms in it. Then add the onions and fry all together until the onions are tender.

4. Add the grated potatoes, reduce heat to low and fry until the potatoes are tender. It shouldn't be too browned.

5. Cut the remaining two potatoes into cubes, add 2 liters of water and cook until tender. Salt the water in which it will be boiled.

6. Processed cheese can be used soft, like "Hohland", or you can buy our traditional processed cheese "Druzhba".

To make it easier to work with, it is best to rub it on a grater. And it will be easier to do this if you freeze it in the freezer.

7. When the potatoes are boiled, add frying, pepper to taste and bay leaves. Cook for 5 minutes.

8. Then add the grated cheese, stir until it is completely dissolved and pour in the cream last. Bring to a boil, but no need to boil.

Just cover tightly with a lid and leave to infuse for 10 - 15 minutes.

If desired, the content can be mashed, in which case it will turn out the most delicate soup- mashed potatoes.

9. Serve sprinkled with chopped fresh herbs.

Perhaps this is my favorite recipe, especially when pureed. Delicate, with an airy consistency, with a forest smell and incredibly tasty.

It turns out great and just fabulous with porcini mushrooms, boletus or strong boletus. But if there are no such mushrooms in the freeze, and summer is still far away, then even after making soup with champignons, you need to be careful not to accidentally eat a spoon.

With chicken in a slow cooker

As simple as shelling pears, you can make such a soup with a slow cooker. All you have to do is cut all the ingredients and put them in the bowl. Everything else is a miracle - the technology will do it for you.

We need:

chicken fillet - 400 gr
potatoes - 4 - 5 pieces
onion - 1 piece
processed cheese - 400 gr
salt, pepper - to taste

Preparation:

1. Rinse the fillet and cut into small pieces.

2. Cut the potatoes and onions into cubes. It is advisable to chop the onion smaller so that it spreads as much as possible in the soup and does not feel very much.

3. Cut the melted cheese into cubes. During the cooking process, it will completely melt, so it is not particularly important how smoothly you can cut it.

4. Put all the chopped ingredients in the multicooker bowl, salt and stir.

5. Fill with water at the rate of 1.5 liters, if you want it to be thicker.

6. Close the lid. Select the "soup" program on the display, the time should be set by itself - 1 hour.

7. Cook for the appropriate time and serve, pouring into plates. Sprinkle with chopped fresh herbs if desired. And also sprinkle with chopped or ground pepper to taste.

Quite often, carrots are also added to the ingredients. And it is also a great addition.

Sometimes at the end of cooking, small vermicelli is also added to the multicooker bowl.

And of course, it will not be superfluous to say that all today's cheese soup recipes can also be adapted to this cooking option.

With cheese and shrimps

This is another favorite cooking option. The shrimp added at one time to the broth will do the trick and give it delicate taste and an incredible smell. The soup is not just tasty, but very tasty.

I suggest watching this recipe in a video version. Moreover, despite the simplicity of preparation, it turns out to be very tasty and refined.

By the way, I have met similar lizards cooking and using crab sticks... And although I have never tried to cook with them, I must say that I like the idea. And somehow I want to try to cook such a dish for lunch.

I think it will turn out no worse than today's version.

In addition to the recipes already proposed, which are most often prepared in the kitchens of many people, there are recipes that are not so popular. But, in my opinion, we shouldn't forget about them either. Moreover, they are also tasty and nutritious.

And let's add a few of these recipes together to our piggy bank.

AND next recipe- for gourmets, and even for meat lovers. It is cooked with pork and is very satisfying.

With pork and meatballs

We need:

pork - 500 -600 gr
processed cheese "Druzhba" - 2 pieces
boiled yolks - 4 pcs
loaf - 1 piece
salt to taste
greens - for serving

Preparation:

1. Wash the meat and cut into small pieces, pour cold water over them and boil until tender. When boiling, thoroughly skim off the foam and avoid intense boiling.

2. Strain the finished broth through two or three layers of gauze. And put the pork aside for now.

3. Cut off the crusts from the loaf and crumble the pulp.

4. Egg yolks grind with a fork.

5. Lightly freeze one processed cheese in the freezer and grate.

6. Mix cheese, loaf pulp and crushed yolks. Add a little broth, stir and mold into walnut-sized meatballs.

7. Put the broth on the fire again, bring to a boil, salt to taste. Cut another cheese and dip into the broth, mix until completely dissolved.

8. Put the meatballs in the water, bring to a boil again and cook for 10 minutes. Then put the meat left in the soup. Bring to a boil again. Then turn off the fire, and cover the pan with a lid. Let stand and brew for 10 minutes.

9. Then pour the soup into bowls and sprinkle with fresh herbs.

Eat with pleasure!

With chicken and cheese rolls

We need:

chicken meat - 500 gr
potatoes - 3 - 4 pieces
carrots - 1 pc
onion - 1 piece
processed cheese "Druzhba" - 2 pieces
butter - 50 -70 gr
salt, pepper - to taste
bay leaf - 2 pcs
greens - for serving

For the test:

flour - 300 gr
egg - 1 piece

Preparation:

To make it easier to work with curds, place them in the freezer in advance, for at least 30 minutes.

1. Grate half of the carrots, cut the other half into slices. The onion can be cut into small cubes, but if you don't like it in broth, then leave it whole.

2. Wash the chicken meat, place in a saucepan and add two liters of water. Put on fire and cook for 20 - 25 minutes until tender. Skim off the foam periodically as it forms.

Any meat can be used. It can be both fillet and bone-in meat. If you cook the broth on the bones, then be sure to strain it at the end of the readiness.

3. Together with the chicken, put in the broth round carrots and onions, if left intact. When boiled, the carrots will give color to the broth, and the onions will give up all their juice. At the end of cooking, the onion from the broth will need to be removed and discarded.

You can do the same with carrots, or you can leave them in the broth.

4. Fry the grated carrots in butter. If you cut the onion, then fry it too.

5. After the chicken is cooked, remove it from the broth. If necessary, strain the broth, and then send the potatoes cut into cubes or cubes into it. And to make it tastier and more aromatic, add bay leaf. Cook in salted water until tender.

6. Knead a rather thick dough of flour, eggs and salt in advance. Let stand for a while and disperse. And after putting the potatoes in the broth, roll the dough into a thin layer, as we roll it out when we cook homemade noodles.

7. Take the curds out of the freezer and grate them directly onto the dough layer. Spread evenly over the entire surface and roll into a roll, cheese filling while it must remain inside.

Moisten the edge with water so that the roll does not open during cooking.

8. Cut it into small pieces 2 cm wide.

9. Taste the potatoes, and if ready, place the rolls in the boiling broth. Cook for 5 to 10 minutes, depending on how big they were blinded. The dough should be completely ready.

Add salt broth with the rolls, if necessary.

10. When ready, take out the onion, if it has been cooked whole, and the carrot slices, if desired. It doesn't bother me personally, and I never throw it away.

Cover the pan with a lid and let it brew for 10 minutes.

11. Then pour into bowls and sprinkle with chopped herbs.

The soup is not only tasty, but also beautiful and original in appearance. Eating this is a pleasure!

With sausage and noodles

As we have already noticed today, soups using cheese can be prepared with completely different ingredients. And one of these products is sausage. It can be anything: just boiled or smoked, it can also be sausages and wieners.

You can cook with anything, the main thing is to take into account the preferences of your family.

And here is one of the recipes that is prepared quite simply, quickly, and most importantly, that the finished dish turns out to be rich, appetizing and tasty.

Here as additional ingredient thin vermicelli is also used. And as a tasty addition, before serving, the soup is sprinkled with fresh herbs and croutons.

Here is such a noteworthy recipe that appeared in our today's piggy bank.

And finally, a very rare recipe.

With oatmeal and zucchini

I don't cook this soup often. But when a lot of zucchini ripens in the garden, then you come up with all sorts of interesting dishes using them. And I must say that it turns out just wonderfully!

We need:

zucchini - 1 pc (small)
cereals- 0.5 cups
processed cheese - 1 pc (100 gr)
meat or chicken broth - 1 liter
salt, pepper - to taste
greens - for serving

Preparation:

1. Wash the zucchini, peel and remove seeds, if they have already formed in it. But it is best, of course, to use a young specimen for cooking, where the seeds have not yet ripened and therefore themselves are still dairy.

2. Cut it into cubes or sticks. Whoever wishes. Transfer the slices to meat or chicken broth and bring to a boil.

3. And when it boils, add the oatmeal. Wait until it boils again, and salt immediately. You can add spices and dried herbs if you like. Cook everything together for 10 minutes.

Dried herbs include parsley, marjoram, basil, and mint. It will be very tasty and aromatic!

4. Stand the cheese in the refrigerator in advance, then grate it. Add it to the broth, let it boil. Stir thoroughly until it is completely dissolved.

5. Switch on the soup, cover and let it brew for 10 - 15 minutes.

6. Pour the prepared soup into bowls and sprinkle with chopped herbs.

This option is very good for fasting days. It is nourishing, but at the same time not so high in calories. And as you can see, it does not contain potatoes.

And another of its advantages is that it can be cooked in a matter of minutes.

I wanted to write a few recipes today, but it didn't work! It turned out a lot, and this is probably no coincidence. All the proposed options deserve our attention and are on dining tables the desired first course.

I hope you understand the basic cooking principle. As you can see, all soups are prepared in two different ways. In one of them, some of the ingredients are first fried and then put into broth. And in the second version, they are laid out in broth without preliminary heat treatment.

And in fact, and in another case, everything is brought in the broth to readiness. And at the end, add cheese and cream, if any in the recipe.

Also, you most likely realized that in any of the options proposed today, you can puree the mixture, and in this case you will get a delicate and airy soup - puree.

But you can also eat just soup, as usual, with chopped and chopped vegetables.

For mashed potatoes, prepare croutons, with them it will be especially tasty. In both options, use fresh herbs for serving. Excessive bright live paint will never be superfluous.

Indeed, in any dish, not only taste is important, but also appearance... We see first with our eyes, and if we like what we see, gastric juice begins to be produced faster, which means that food is better digested.

But this is a completely different topic.

Thank you for reading the recipes and leaving comments. I am always pleased to read them.

Bon appetit, everyone!