EntranceStep by step recipe for mashed potato soup. Mashed Potato Soup Recipe for Mashed Vegetable and Potato Soup
With the advent of cold weather, it's time for hearty hot dishes that can warm you up, satisfy your hunger for a long time. Mashed potato soup is one of those dishes. How good it is to taste rich fragrant soup coming from the cold! Thick, enveloping texture delicate taste able to work miracles.
What you need to know before making soup puree
Potatoes are perfectly boiled both in water and in milk, so soup-puree from this vegetable can be prepared on any basis. Very tasty and nutritious mashed potato soup cooked on light chicken broth with the addition of low-fat cream. Recipes for mashed vegetable soups also allow cooking on the basis of bouillon cubes with the taste of meat, vegetables, mushrooms.
You can find recipes for making such soups in any way, it is not forbidden to experiment - if you take potatoes as the main ingredient, then any additions will harmoniously fit into the dish. For example, carrot and potato soup will have a brighter color, a sweetish taste, and a fragrant "carrot" note. And filed with garlic croutons hot mashed potato soup will not only warm you on a cold day, but also play the role of a prophylactic against colds.
If the dish is cooked with milk, it acquires a creamy texture and is called a cream soup. Recipes for soups with the addition of milk will come in handy in the piggy bank for those who have small children in the family. Toddlers enjoy eating milk-based first courses. This soup is good because you can literally eat it without a spoon, drink from a bowl. Cream soup should be without the slightest lumps, as if you are mixing a real delicate cream.
How to cook?
We offer you classic recipe potato soup-mashed potatoes, which even a novice hostess can cook.
Cooking time: ~1 hour
Servings: 8
To prepare the puree soup you will need the following ingredients:
Particularly good this soup with ruddy crispy croutons cooked by yourself in the oven. You can use any toast recipes you like, we offer a recipe for delicious garlic toasts as an example.
For croutons:
- 4-5 slices wheat bread;
- 1 clove of garlic;
- 2 tbsp vegetable oil.
Immediately before cooking, thoroughly wash and prepare the vegetables: peel the potatoes, remove the green part from the leek, and cut the stems from the parsley.
It is interesting! Why do most puree soup recipes suggest using leeks? Its delicate unobtrusive aroma and mild taste goes well with potatoes. Leek has a more delicate texture and it softens perfectly, almost dissolves when cooked. You can find leeks in any supermarket, but, in extreme cases, recipes allow for its replacement with onions that are familiar to us.
- Chop the white part of the leek into small rings.
- Dissolve 2 tbsp in a pan. butter, add the leek and fry it over low heat until light golden brown.
- While the onion is frying, cut the potatoes into small sticks.
- Combine the fried leek with chopped potatoes. We spread the vegetables in a small saucepan, add spices to taste (salt, pepper), pour 2 cups of water and set to cook over medium heat for about 25-30 minutes.
- It's time to cook the croutons. We cut the slices of wheat bread into small cubes (to fit in the mouth), put them on a baking sheet and dry them in the oven at 180 degrees for ~ 20 minutes. Squeeze the garlic through a garlic press, mix with vegetable oil. Put the hot croutons on a plate, pour the garlic oil on them and mix quickly.
- Rub boiled potatoes and onions through a sieve using a pusher or a wooden spoon, or chop with a blender right in the pan. It is necessary to achieve a uniform homogeneous mass without lumps.
- Boil the milk, let it cool down a little. Set aside one glass of milk, and beat the second glass a little with a fork or whisk with chicken yolks.
- Add the remaining 3 tbsp to the mashed vegetable mass. butter, a glass of hot milk. Slowly pour in, stirring, the yolks whipped with milk.
- Pepper to taste, pour hot soup by plates.
- Put scalded parsley leaves in a bowl with puree soup, sprinkle each serving with 5-7 croutons. The dish is ready!
Three Reasons to Make Mashed Potato Soup
After you taste the first portion of mashed potato soup, you will appreciate all the benefits of this dish. hot, tender, enveloping taste, ease of preparation, available ingredients- this is already enough for the dish to visit more than once in your daily menu. But we are ready to give you three more reasons why this recipe should be at hand in your notebook.
- Dish for all occasions
Sometimes on the road you want to eat hot homemade soup. This recipe is an alternative to synthetic soups that need to be "brewed" directly in a mug with boiling water. Pour hot soup puree into a travel thermos and be sure that you have a full meal with you, which you can also pour into a mug and enjoy.
- Universal Recipe
Puree soup with potatoes and leeks according to our recipe has a rather simple, uncomplicated taste, but if desired, it can be diversified and turned into gourmet dish. Cooking pureed soups is a real pleasure, and numerous recipes will help you avoid monotony. Do you want to surprise your guests? Sprinkle the soup poured on plates with grated parmesan, add fried bacon, or you can even decorate the soup with shrimp - and now almost a French dinner is on the table.
- Without Borders
This dish will be appreciated by both adults and children, especially those who eat mashed potato soup for the first time. For many children, soup is vegetables in and of itself, and floating carrots or onions can make a child feel despondent—isn't that delicious? But what's the matter - soup-puree! Many mothers are surprised and take note of the recipes when they see how their children gobble up such a simple dish on both cheeks. And given the simplicity and affordability, you can cook such a dish at least several times a week without harming your wallet.
In contact with
Mashed potato soup can be prepared from a simple set of products, which must include potatoes, or you can diversify the taste of this dish by changing its composition. Puree soup is quite easy and quick to prepare, and different heat treatment of the ingredients also allows you to change the taste of the finished dish.
As a general rule, the liquid in soups of this type should be equal in volume to the amount of products that make up the soup. However, if cereals of any kind are added to the dish, then there should be more liquid, since the cereal tends to swell.
As a liquid, meat and vegetable broths or milk are taken. Broths are more often used, and soup is seasoned with milk or cream for greater nutritional value and taste.
Puree soup, according to tradition, is served on the table with crackers, however, as an addition to the soup, you can cook chips from vegetables that are part of the dish. The restaurant serving of puree soup is different in that the dish is served in a bread plate. To do this, the crumb is removed from the roll, the inside of the roll is treated with garlic and the soup is poured.
How to cook mashed potato soup - 15 varieties
This dish is distinguished by the fact that it contains simple, affordable products. This dish is not high in calories, which means that losing weight can use it in their diet. Also, it can be an excellent soup for children's table, provided that the child has tried all the ingredients included in the composition.
Would need:
- Leek - 50 gr.
- Potato - 0.5 kg.
- Water - 3 glasses.
- Milk - 1 glass.
- Yolk - 1 pc.
- Salt to taste.
Cooking process:
The white part of the onion is cut and fried in a pan with the addition of oil. Onions and peeled, diced potatoes are sent to salted, boiling water. Boil everything together for about 15-20 minutes. As soon as the potatoes have become soft, the pan is removed from the stove and the contents are passed either through a blender or rubbed through a sieve. Hot milk is introduced into the resulting mass, in which the yolk is preliminarily diluted.
Milk must be introduced hot, cold milk will give the soup a grayish tint.
This dish has creamy taste, since the cheese, dissolving in the hot mass, gives the liquid its taste and aroma. Processed cheese is used for soup, and it doesn’t matter with additives or not. Any type of melted cheese will do.
Compound:
- Potatoes - 5 pcs.
- Processed cheese - 100 gr.
- Carrots and onions - one each
- Water - 4 glasses.
- Butter - 1 tbsp. l.
- Salt.
Cooking:
Carrots are rubbed on a grater, onions are finely chopped, prepared vegetables are fried in butter. Potatoes, onions and carrots are dipped in salted boiling water, processed cheese. All boil until the potatoes are soft. Puree is made from the resulting mass. Served on the table with croutons.
in the soup puree according to this recipe, you can add a little hot 10% cream, so you can enhance the taste of the finished dish.
German food is a bit like Russian cuisine, they also respect a lot of meat in their dishes. AT this recipe sausages are used, which makes the dish very satisfying. Also, all the ingredients are fried, which makes the final taste a bit unusual.
Compound:
- Potato - 500 gr.
- Celery - 1 pc.
- Onion - 1 pc.
- Sausages - 3 pcs.
- vegetable and butter- 1 tbsp. l.
- Smoked brisket - 50 gr.
- Water - 3 tbsp.
- Cream - 1 tbsp.
Cooking:
Fry in a mixture of oils smoked brisket, then it is laid out from the pan. Finely chopped vegetables are poured into hot oil and fried for 10 minutes. Place the vegetables in boiling water and boil until soft. Then everything is thoroughly crushed. Cream is added to the resulting mass and mixed. Sausages cut into circles are added to the soup and heated for 5 minutes.
This soup is perfect for losing weight, only the butter in it needs to be replaced with vegetable oil. The chicken is added to the dish cut into pieces, which means that croutons can be omitted.
Compound:
- Tomatoes - 300 gr.
- Chicken broth or water - 1 liter.
- Boiled chicken breast - 200 gr.
- Eggs - 2 pcs.
- Potato - 500 gr.
- Onion - half head.
- Carrot - 100 gr.
- Oil - 100 gr.
- Greens and salt to taste.
Cooking:
Remove the skin from the tomato and cut into cubes. Carrots are rubbed, onions need to be chopped. The potatoes are cut into cubes. Heat the oil in a saucepan and add the onion, which is fried until translucent. Then the carrots are lowered for about 2-3 minutes, and then the tomatoes are sent. Then pour liquid, salt to taste. As soon as the liquid boils, take care of the potatoes and cook until soft.
The chicken is chopped separately with a blender, part of the diced chicken is left. Once the potatoes are cooked, everything is mashed into a puree. Send to the soup minced chicken, put on fire and the warmed soup is seasoned with beaten eggs, stirring actively. Served in bowls with chicken pieces and croutons.
For introduction baby food cream soup is perfect. Its semi-liquid structure does not allow the child to choke, and the use of vegetables in the dish is good for the child.
Compound:
- Zucchini - 1 pc.
- Potatoes - 2 pcs.
- Vegetable oil- 2 tbsp. l.
- Flour - 2 tbsp. l.
- Water - 3 glasses.
Cooking:
Vegetables are peeled and poured with salted water, boiled until soft. The broth is poured into a separate bowl, vegetables are mashed. Flour is fried in vegetable oil and poured with a decoction of vegetables. The resulting mixture is diluted vegetable puree and warm up on the stove. You can serve with fried zucchini.
Mushrooms are an excellent substitute for meat, they are not inferior to him in terms of nutritional value. Dishes with mushrooms are hearty, and the taste of such dishes is very rich.
Compound:
- Potato - 4 pcs.
- Carrots - 2 pcs.
- Onion - 1 pc.
- Turnip - small size 1 pc.
- Mushrooms - 200 gr.
- Vegetable oil - 2 tbsp. l.
Cooking:
All vegetables are peeled, washed and cut into cubes. All vegetables are placed in salted water and boiled until soft. Finely chopped mushrooms are fried in a pan. From vegetable mix mashed potatoes, and mushrooms are served in slices directly in the soup.
For such a soup, instead of water, it is possible to use chicken broth instead of water. But filling the dish with cream or milk is not provided.
Broccoli is a rather specific product that not everyone likes to eat. However, in this form, this type of cabbage is quite tasty and healthy. This soup is suitable for losing weight.
Compound:
- Olive oil -3 tbsp. l.
- Onion - 1 pc.
- Garlic - 3 cloves.
- Broccoli cabbage - 300 g.
- Potato - 300 gr.
- vegetable broth or water - 4 tbsp.
- Nutmeg - 1/4 tsp
- Salt and pepper - to taste.
Cooking:
Chopped onions and carrots are sautéed in a saucepan. oil and filled with water. After boiling water, potatoes and cabbage, disassembled into inflorescences, are added to the liquid, boiled until soft. The mass is divided into vegetables and liquid, vegetables are mashed and brought to the desired density with a decoction. At the very end, add nutmeg and pepper to taste.
Seafood in soup puree is added as a whole. Soup can be cooked on any broth, which means that you can adjust the taste of the final dish.
Compound:
- Potato - 500 gr.
- Broth - 1 liter.
- Leek - 50 gr.
- Shrimps - 250 gr.
- Cream - 150 gr.
- Flour - 1 tbsp. l.
- Yolk - 1 pc.
- Salt to taste.
Cooking:
Potatoes are cut into cubes, onions are chopped into half rings and sautéed separately in oil. The broth is divided into 2 parts. Potatoes and fried onions are placed in a saucepan with one part of the broth and boiled until tender. The flour is fried in a pan and the second part of the broth is added, this is done slowly so that there are no lumps. Leek finely chopped and fried. Ready potatoes with onions are pureed and sauce with flour is added. Then warm up on slow gas. For dressing, raw egg yolk is mixed with cream and introduced into the soup, stirring slowly. The soup is served with leek and boiled shrimp tails.
This onion-potato soup is served chilled, so in the summer it will be a great option to replace okroshka and a good, refreshing dish as a gift.
Compound:
- Leek - 350 g
- Potatoes - 4 pcs.
- Sour cream - 1 glass.
- Milk - 1.5 cups.
- Butter - 60 g.
- Salt and ground black pepper - to taste.
Cooking:
Cut onions and potatoes. Heat the butter in a saucepan, add the onion and fry for about 5 minutes, then add the potatoes and fry for another 5 minutes. Pour the fried vegetables with water, salt and cook until tender. Then puree and add milk and half sour cream to the soup. Warm up on fire, pass the soup through a sieve and add the remaining sour cream. Serve cold with croutons.
A variety of heat treatment of vegetables allows you to change the taste in dishes, which means you can try the same version of the soup several times.
Compound:
- Potatoes - 4 pcs.
- Wheat flour - 2/3 tbsp.
- Milk 2% - 6 tbsp.
- Hard cheese - 120 gr.
- Salt - 1 tsp
- Black ground pepper- 1/2 tsp
- Sour cream - 1 tbsp.
- Green onion - 3/4 cup.
- Bacon strips - 6 pcs.
Cooking:
The potatoes are thoroughly washed and, without peeling, baked in the oven at 200 gr. Pierce the surface of the potatoes with a fork before baking. Ready potatoes are peeled and mashed with a fork.
Flour is fried in a saucepan and milk is added. Cook until thick, then add potatoes, cheese, salt and pepper. Cook until cheese is melted. Then everything is pureed, to exclude lumps, add sour cream and half of green onions. Served garnished with herbs, bacon and cheese.
Pumpkin is used in many dishes, puree soup is no exception. The addition of pumpkin makes the taste of the dish bright, and its color sunny and saturated.
Compound:
- Pumpkin - 300 gr.
- Potato - 500 gr.
- Carrot - 1 pc.
- Bulb - 1 pc.
- Garlic - 2 pcs.
- Cream - 200 gr.
- Salt to taste.
Cooking:
Cut pumpkin, carrots, onions and potatoes into cubes. Fry the onion in a saucepan in oil until transparent, put the vegetables on the onion and pour water. Cook until fully cooked, then mash. Add hot cream and bring to a boil over heat. Soup can be served.
in such a soup, you can add various seasonings that enhance the taste of pumpkin. Nutmeg and red pepper are great.
Seasonings are not only tasty, but also useful. Basil is used in many dishes Italian cuisine This plant is the main seasoning for many dishes. Soup puree is no exception.
Compound:
- Potato - 0.5kg
- Salt to taste.
- Philadelphia cheese with basil - 200g.
- Tomato - 2 pcs.
- Onion -1 pc.
Cooking:
Tomatoes are peeled, onions are chopped. Vegetables are fried in a saucepan and potatoes are laid there, after which everything is poured with water and boiled until tender. Then mashed potatoes are made, which are again dreamed of on fire and cheese is put into the soup. After the cheese has dispersed, the soup needs to be salted and can be served at the table.
For those who love seafood, there are a lot of soups, one of the most delicious - tomato. Preparing this soup is simple and easy.
Compound:
- Onion - 2 pcs.
- Potatoes - 2 pcs.
- tomatoes in own juice- 200 gr.
- Seafood - 200 gr.
Cooking:
Cut onions and potatoes. Everything is boiled in water until tender. Tomatoes in their own juice are added to potatoes and mashed. Seafood is added to it and everything is boiled. Ready soup served with a baguette.
Simple tomato soup will always taste good. Adding potatoes will make the tomato flavor not so pronounced, and therefore tasty.
Compound:
- Potato -500 g.
- Tomatoes - 400 g.
- Onion - 1 pc.
- Carrot - 1 pc.
- Vegetable oil.
- Garlic - 1-2 cloves.
- Salt and pepper - to taste.
Cooking:
Boil potatoes in water until tender. Onions and carrots are sautéed in a frying pan. The skin is removed from the tomato and mashed, which is added to onions and carrots, it must be warmed up well. Combines potatoes and passivation with tomato, after which mashed potatoes are made. The puree is heated over a fire, salted and crushed garlic is added in the process.
This soup saturates perfectly, cream and cod give an excellent flavor combination, which means that lunch with such a soup will go with a bang.
Compound:
- Garlic - 3 cloves.
- Onion - 1 pc.
- Potato - 1 pc.
- Smoked cod - 150 gr.
- Vegetable oil.
- Cream - 200 gr.
- Salt.
Cooking:
Potatoes and cod are cut into cubes, potatoes are boiled in water. Then cod and cream are added to it. Onions and garlic are sautéed in a pan and then added to the potato-cream mixture. Everything is pureed and salted to taste. Served with pieces of cod.
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 the eastern peoples references to food rubbed through a sieve, to which liquid was added: broth, water or milk. Therefore, a clear answer has not been found.
One thing is certain: the name comes from the French dialect.
The benefits of potatoes
The root crop is useful for its composition. With different heat treatment, a different amount remains in it. useful substances. There are more of them when cooked.
The composition of potatoes is rich in glucose, starch and carbohydrates, which are a source of vital energy.
Fiber improves metabolism and helps the root vegetable to be more easily absorbed by the body, preventing excessive carbohydrates from being absorbed into the bloodstream.
The root crop is saturated with protein and its amino acid composition is close to boiled eggs.
Important: 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:
- easy and fast to cook.
- Good digestibility.
- Better preservation of nutrients, since it does not take a long time to digest and overcook the components.
- Potatoes are highly nutritious, rich in vitamins and minerals.
- Ingredients for potato dishes can be bought at any store.
- Cooking supplies are relatively cheap.
- Can be used in diet food.
The principle of preparation of all pureed soups is the same. But cooking potato dish differs in that:
- the root crop must be cut into cubes before cooking. This is an optional condition, but with such a cut, it will cook faster and more evenly;
- the minimum serving temperature is 25 degrees;
- the feed temperature depends on the formulation. Puree soups with meat are served at a temperature of 45 degrees, and vegetable soups from 25 to 35 degrees;
- the energy value of a particular recipe also depends on the composition;
- dishes with meat products are prepared on the broth of the main product.
Recipes
Pureed potato soups are versatile despite sharing a common ingredient.
By adding a variety of ingredients, you can get a new interesting taste.
These soups can be used for both lunch and dinner. It is not at all necessary to serve it with a side dish and use it only as a first course.
The nutritional value of the product allows you to use it without an additional second.
If you are watching your weight and healthy food, 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.
Difficulty level- 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
The addition of mashed potatoes will add a special piquant taste to soups.
Watch the video for making creamy potato soup:
On the shelves of grocery stores you can find a variety of instant mashed soups. One of the manufacturers is Faberlic.
Energy value of the product per serving:
- calorie content - 70 kcal;
- proteins - 1.5 g;
- fats - 0.5 gr;
- carbohydrates - 15 gr.
Ingredients
Compound:
Additional:
- crackers - 4 pcs. per serving.
Cooking technology
Cooking process:
- Pour the contents of the sachet into a bowl and dilute with 200 ml of boiling water, mix.
- After 15 minutes, stir again and decorate with croutons.
The energy value of mashed potato soup with the addition of beef meat:
- calorie content - 42.7 kcal;
- protein - 3.71;
- fat - 2.09;
- carbohydrates - 2.3.
Difficulty level- 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.
Difficulty level
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
Difficulty level- 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
Difficulty level- Easy to prepare, ingredients are readily available.
Cooking time- 40 minutes.
Compound
Main:
- root crop - 530 gr;
- chicken breast fillet - 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 for making 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.
Difficulty level- 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.
Difficulty level
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.
Difficulty level- easy to prepare, the ingredients are readily available.
Cooking time- 1 hour.
Components
Main:
Additional:
- onion greens - 5 arrows;
- parsley - 5 sprigs;
- dill greens - 3 sprigs.
Process
- Finely chop the cabbage. Wash, peel potatoes. Boil vegetables until tender.
- Rinse and peel onions and carrots. Fry in oil. Then send to the pan where the vegetables are cooked.
- Add spices and grind everything until smooth.
- Return puree back, adding cream. Boil for 6 minutes, stirring frequently.
- Pour into deep bowls, garnish with herbs.
Useful video for making cabbage puree soup:
The energy value:
- calorie content - 178 kcal;
- protein - 1.2;
- fats - 3.54;
- carbohydrates - 11.
Difficulty level- 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.
Difficulty level- 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.
Simple and delicious recipes soups for every day
A step-by-step recipe for making mashed potato soup at home with photo and video instructions, cooking is delicious, healthy and easy. Enjoy your meal!
45 min
55 kcal
5/5 (2)
Puree soups or, as they are also called, cream soups, came to our kitchen relatively recently. Although in early childhood, our mothers often cooked them for us, and such soups were an integral part of our first adult menu. And mashed soups are recommended for dietary nutrition. They are made from anything, and many have their own ways of making them. And they have one thing in common: at the end they are necessarily frayed or mashed.
I suggest you cook delicious and tender mashed potato soup which can be done with chicken or mushrooms and serve with homemade crackers.
What you need to know before cooking
Kitchenware: saucepan, blender, frying pan.
List of required ingredients:
The secret to cooking mashed potato soup with mushrooms and croutons
- Let's start preparing the soup by peeling potatoes, onions and mushrooms.
I often cook with champignons, but you can also forest mushrooms which must be pre-boiled. You can also use frozen mushrooms. In this case, they are thawed on a sieve so that all the liquid is glassed.
- Cut potatoes into random pieces. Put the potatoes in a saucepan and fill with water so that it covers the potatoes a little. Let's cook. After boiling, remove the foam and reduce the heat.
- Finely chop the onion or chop it into half rings. Lightly fry it in a pan, pouring a little vegetable oil into it.
- During this time, randomly chop the mushrooms. They will still fry. You can leave two or three mushrooms for decoration.
- Add the mushrooms to the pan to the onion and fry until lightly browned, stirring occasionally. When the liquid has evaporated, put the butter. Optionally, you can add a couple of minced garlic cloves at the end.
- When the potatoes are cooked, add mushrooms with onions and boil for another five minutes.
- Remove from the stove, take a blender and use it to turn the entire contents of the pan into a homogeneous puree.
- Add salt, pepper and, if desired, a little nutmeg and greens. We mix.
- Pour cream or milk into puree. Mix again, put on the stove and boil for about another five minutes.
- While the soup is cooking, take the slices white bread or loaf and cut off the crust from them. Cut into cubes and dry. This can be done in a dry frying pan or in the oven by placing the bread cubes on a baking sheet lined with paper.
- If you left the mushrooms, then cut them into thin slices and fry on both sides. Those who like mushrooms raw may not.
- The soup is cooked, the croutons are ready, we can fill the plates and decorate with slices of mushrooms, croutons and herbs.
Another option: mashed potato soup with chicken
This soup can be cooked with chicken. To do this, boil chicken breast within 35-40 minutes. We take it out of the pan and put the potatoes in the broth. Cut the breast into pieces and put back into the pot. Farther we do everything according to the recipe and puree it all together with the chicken.
If you are cooking for a child, then mushrooms do not need to be added, and it is better not to fry the onion, but to cook it together with potatoes. You can add other vegetables by cooking, for example,
Soup with mashed potatoes kindergarten. Routing №99:
The technology for making mashed potato soup as in kindergarten:
I will cook potato soup like in kindergarten, without following the strict kindergarten technologies, because I want to reduce cooking time, and modern gadgets now make some cooking processes much easier.
The soup is called potato, but because of a large number there are carrots in it, the color is quite saturated and orange.
The composition contains 20 grams of flour and butter - this is one large tablespoon each.
The number of servings depends on the eaters. If these are children, then about 5 servings.
Peel carrots and potatoes.
Cut the carrots into washers about 1 centimeter, and potatoes into large cubes. I cut a large tuber into 8 pieces.
Pour off 50 grams of water (or broth) and set aside. Water is needed to make the white sauce.
Place the vegetables in a saucepan (shake so that the vegetables settle down tightly), add water (or broth), salt a little and cook until tender, under a closed lid, about 15-20 minutes.
Boil milk.
For white sauce, lightly fry the flour in a pan and mix with the water set aside earlier.
If lumps suddenly form, wipe everything through a strainer.
So that the sauce is not thick, dilute it with a little boiled milk (but not hot).
Remove saucepan from heat and puree with an immersion blender until smooth.
At the end add white sauce, butter and half milk.
If you do not have an immersion blender, you can puree the soup in a simple blender, or grind the vegetables through a sieve.
Return the pot to the heat and bring the soup to a boil again.
When serving, add a little milk, diluting the soup to the desired thickness.
Soup mashed potatoes as in kindergarten is ready.
I will add on my own that I would exclude white sauce from this recipe. Flour is needed for greater density, but the soup is already thick, you can just add a little less water or milk.
Bon Appetit everyone!
