Ingredients

• 500 g chicken fillet;
• 200 g processed cheese;
• 400 g potatoes;
• 150 g onions;
• 180 g carrots;
• 3 bay leaves;
• 2 allspice peas;
• butter - for frying;
• salt and ground black pepper - to taste;
• greens and croutons - optional.

Preparation

V three-liter saucepan put fillet and cover with water. Place the pan on medium fire... When the broth boils, season with salt and add allspice and Bay leaf... Cook the meat for 20 minutes.

5-7 minutes after the broth has boiled, add the peeled and coarsely diced potatoes. While it is cooking with the meat, fry it on butter chopped onion and grated carrots, season it with salt and ground pepper.

When the fillet is done, remove it from the pan and cut into cubes. Add frying to the soup and cook with potatoes for 5-7 minutes. Then return the meat to the pan, cook for 3-4 minutes and add grated or finely chopped processed cheese... Stir the soup, wait for the cheese to melt, and remove from heat.

Garnish the soup with herbs and before serving.

Ingredients

• 3 tablespoons olive oil
• 2 medium onions, chopped;
• 2-3 pinches of salt and ground pepper;
• 2 cloves of garlic, minced;
• 350 ml light beer without pronounced bitterness;
• 3 cups chicken stock
• ½ cup flour;
• 2 glasses low-fat milk;
• ¼ teaspoon freshly ground black pepper;
• 140 g spicy cheese(better to take cheddar);
• fried bacon, herbs and croutons - optional.

Preparation

Pour the olive oil into a saucepan with a thick bottom (the oil should cover the bottom so that the specified volume can be increased) and heat it over medium heat. Add onion, salt and pepper and cook for 4-5 minutes. Then add the garlic and cook for another minute. Pour in beer, bring to a boil, reduce heat to low and simmer for about 20 minutes, until onions are tender.

Pour the beer mixture and 1 ½ cups of chicken stock into a blender. Leave the lid ajar and cover the blender with a towel to prevent the hot liquid from exploding and splattering. Grind the soup until smooth.

V separate dishes whisk the flour and half a cup of chicken stock. Transfer to a preheated saucepan and simmer for 1-2 minutes, stirring continuously. Then return the beer mixture to the pot, stir well, add the remaining glass of chicken stock and bring the soup to a boil. Cook for about 10 minutes until thick, then add milk mixed with freshly ground pepper and cook for another 10 minutes. Remove the dish from heat. Add shredded cheese and stir until melted.

Serve the soup with fried bacon, croutons, or herbs.

Ingredients

• 2 carrots;
• 2 stalks of celery;
• 2 medium onions;
• 2 cloves of garlic;
• 800 g of cauliflower;
• 2 tablespoons olive oil
• 200 g medium soft;
• 2 chicken or vegetable bouillon cubes;
• salt and black pepper to taste;
• 1 teaspoon mustard
• greens - optional.

Preparation

Dice the carrots, celery, onion and garlic and divide the cauliflower into florets. Heat in large saucepan 2 tablespoons olive oil, then add vegetables and cook over medium heat, covered, stirring occasionally. Wait until the carrots have softened and the onions are slightly golden; the process can take about 10 minutes.

Dissolve in a separate bowl bouillon cubes in 1.8-2 liters of boiling water. Add broth to vegetables, bring to a boil and simmer for about 10 minutes until vegetables are tender.

Remove the pan from heat, add cheese, mustard, salt and pepper. Grind the soup in a blender and serve garnished with grated cheese and herbs.

Nobody disputes who the favorites among the first courses, especially in the cold season, are borscht and hodgepodge. But they sometimes get bored too, so they need to find worthy replacement... In this regard, it is better not to find cheese soup - it is hearty, tasty, it is not difficult to prepare it. It is prepared with the addition of chopped hard cheese, for example, Parmesan or Gouda, but processed curds are most often used - soft or hard. They are cheaper in cost, and this does not greatly affect the taste of the soup. Special cheese curds for soup are sold with different flavors - mushrooms, green peas, bacon, dill, and onions. You can also use hard processed cheese - Orbita, Druzhba, Gollandskiy.

Cheese soup - food preparation

Products, except for cheese, do not require special preparation. Vegetables are washed, peeled and cut as usual. If the cheese is soft or special for soup, it will dissipate quickly in the broth. It is enough to put it with a spoon or chop it coarsely. But if processed hard curds are used, so that they dissolve faster in the soup, they must be crushed into coarse or fine grater... To make the cheese more convenient and easier to rub, it should first be put in the freezer for a while.

Cheese soup - best recipes

Recipe 1: Cheese Soup

Soup prepared according to this recipe will suit your taste. It is dietary because onions and carrots are not fried, but are added to the broth raw, but at the same time satisfying, because meat and cheese satisfy hunger quickly and for a long time. It is better to take processed cheeses of high fat content, so that they are soft, scooped up with a spoon. This cheese is usually sold in plastic jars. As a last resort, any processed cheese, first you need to grate it.

Ingredients: chicken fillet - 500g, processed cheese - 400g, 4 potatoes, 150g of rice, 1 carrot and 1 onion each, to taste: salt, pepper, herbs.

Cooking method

Pour the fillet with water (2.5 l), you do not need to cut it, put whole pieces... Salt water and cook the meat until tender for about 25 minutes. Finished fillet remove from the pan, and pour the rice into the broth. After ten minutes add the potatoes, cut into small cubes. Allow to cook for about five minutes and put chopped onions, and then, as the broth boils, grated carrots. Leave on the stove for five to seven minutes, the way the soup will boil. At this time, cut boiled fillet into pieces and add to the soup, cook until the potatoes are cooked through. At the end of cooking, add cheese, stir until it dissolves, add salt if necessary, sprinkle with pepper, bring to a boil and turn off. If desired, sprinkle the soup with chopped herbs on a plate.

Recipe 2: Cheese Soup with Beer

A very unusual version of cheese soup, especially for beer lovers. Do not worry that the soup will taste bitter - the alcohol evaporates along with the steam, leaving a slight pleasant beer aftertaste. Only light beer should be used as dark has a large bitterness and a pronounced taste.

Ingredients: 200 g of cheese like Gouda or Chader, a few slices of bacon, 200 grams, ½ stack. chicken broth, a spoonful of table flour, 30 g of butter, 0.5 l of cream or fat milk, 1 onion, a pinch of nutmeg, salt, pepper and a bottle of light beer (0.25-0.30 l).

Cooking method

Finely chop the bacon, fry, remove the cracklings and set aside for a while. Add butter and chopped onion to the melted fat, sauté and add flour, stirring occasionally. As soon as the flour starts to change color, pour in the broth. If you don’t like bits of food in your soup fried onions, at this stage, the broth with onions can be chopped in a blender. Then bring the mass to a boil and pour in cream or milk. Cream does not tolerate boiling vigorously, because their structure is destroyed. Therefore, if you use cream instead of milk in your recipe, make sure that the liquid only boils a little, and does not boil.

Grate the cheese or chop very finely, add to the pan, stirring slightly, so that it dissolves without lumps. Here important role has the quality of cheese, because it should not curl up into flakes, turn into lumps, but only dissolve.
Pour in beer, add salt and spices and let the soup simmer for five to seven minutes. Add bacon cracklings to a plate or a cup of soup, you can sprinkle with chopped green onions and serve.

Recipe 3: Cheese Soup with Chicken and Mushrooms

In order not to puzzle over what to cook for lunch today, cook cheese soup with chicken and mushrooms. You will not go wrong. Hearty rich dish will quickly satisfy hunger and give a boost of strength. It will be especially appropriate in winter, when the body needs a constant surge of energy to fight the cold. This is not the most the best time for dieting and lightweight vegetable soups on the water.

Ingredients: chicken fillet- 400g, water - 2l, fresh champignons- 400g, 2-3 processed cheese, 1 onion and 1 carrot each, 4-5 medium potatoes, salt, bunch fresh dill, allspice peas.

Cooking method

Cook chicken fillet. While it is cooking, fry chopped onions in a pan, add carrots chopped on a grater, then chopped mushrooms and fry until the excess liquid from the mushrooms boils away. Remove the meat from the pan and cut into cubes or strips, and put the peeled and chopped potatoes in the broth. Salt the boiled water.

As soon as the potatoes are cooked, add the fried onions, carrots and mushrooms, boiled and chopped fillets, grated processed cheese, allspice and let it boil for ten minutes to dissolve the cheese. To speed up the process, the mass can be mixed periodically. Sprinkle the soup at the end of cooking chopped dill.

Serve with croutons. You can buy ready-made or make it yourself - dry the bread cut into small cubes in the oven or in a skillet, stirring occasionally.

Recipe 4: Cheese Soup with Sausages

To make this soup you need Hunting sausages- 4-5 pieces, if there are no sausages, you can replace with another smoked sausage (300g), bacon, ham or even boiled, but first it will need to be cut into strips or cubes and fry until crisp. The soup is cooked on chicken broth(or dissolve the cube). If desired, potatoes can be replaced with mushrooms.

Ingredients: 2 l of broth, 1 onion and 1 carrot each, 4 potatoes, 400g of soft processed cheese (like Amber or Viola), Hunting sausages - 300g, salt, butter and vegetable oil- 30g each, a bunch of fresh dill.

Cooking method

Put diced or cubed potatoes in boiling chicken broth and cook for ten to fifteen minutes.

Saute chopped onions in butter, add coarsely grated carrots and sausages cut into strips or slices, fry for about five minutes and add to the broth. Put the cheese there, salt and stir until the cheese is completely dissolved. Add herbs and serve. You can add rye croutons to the plate.

It is not uncommon for a family to get bored with the usual food. This raises the question of how to prepare an original first course. If the household is a big cheese lover, they will like the dairy product soup in its various variations. Consider the most popular recipes.

Cheese soup in a slow cooker with pork

• carrots - 2 pcs.
• filtered water - 1.7 liters.
• smoked pork ribs - 400 gr.
• processed cheese - 250 gr.
• onion- 1 PC.
• potatoes - 5 pcs.
• table salt - to taste
• allspice - to taste

1. Place in preheated multi-bowl pork ribs cut along the bone. Add carrots, peeled and chopped in half rings, to the meat.
2. Then rinse and dice the potatoes, chop the onion, mix with salt and pepper, send to the multi-bowl.
3. Take processed cheese, divide it into small pieces, place with the rest of the vegetables. Wait until the product is completely melted.
4. Pour filtered water into a multicooker with all available ingredients. Stir the composition.
5. Set the "Soup" program on the household appliance, close the lid tightly, simmer for about 1 hour.

Cheese soup with seafood

• processed cheese - 300 gr.
• potatoes - 250 gr.
• onions - 1 pc.
• olive oil - 25 ml.
• carrots - 1 pc.
• filtered water - 2 liters.
• salt to taste
• shrimp - 600 gr.
• greens - 30 gr.
• spices to taste - to taste

1. The first step is to prepare the vegetables. Peel and chop them. Heat the purified water in enamel pot... Add spices and salt to taste.
2. Set the hotplate to medium power. Place the potatoes in hot water. Sauté the carrots and onions in olive oil.
3. Then, send the cooked vegetables to the potato pan. Take frozen seafood, pour over with boiling water.
4. Let the excess liquid on the shrimp drain with a colander. Then remove the shell and legs, leaving only the meat. Divide the fillets into parts that are convenient for you.
5. Chop the processed cheese into small forms, send it to a saucepan, put on a small fire. When milk product will take a liquid form, pour it into a saucepan.
6. Send the shrimp to the mass, simmer over medium heat for about 7 minutes. Then add chopped herbs, turn off the burner. Let the dish sit for about 15-20 minutes.

• garlic - 7 teeth
• onion - 1 pc.
• olive oil - 60 ml.
• ready-made broth - 1.7 l.
• potatoes - 200 gr.
• cauliflower- 900 gr.
• butter - 65 gr.
• table salt - to taste
• milk - 180 ml.
• hard cheese - 150 gr.
• crackers - in fact
• allspice - to taste

1. Chop the peeled potatoes, onions and garlic. Add butter and olive oil to a thick-bottomed saucepan. Turn the burner on over medium heat until the food is uniform.
2. Then add onions, potatoes and garlic to the oils. Saute the vegetables until golden brown. Cut the cauliflower, add to the total mass.
3. Add to vegetables hot broth... Simmer over medium heat, reduce power if necessary. Check the soup based on the readiness of the cabbage and potatoes.
4. At the end of the procedure, pour milk into a saucepan. Pour on grated cheese... Remove the heat-resistant container from the heat, stir the ingredients.
5. Dip the blender into a saucepan, bring the mixture to a creamy state. Serve the dish to the table, adding crackers to your taste.

Cheese soup with beef

• processed cheese - 150 gr.
• cauliflower - 500 gr.
• beef - 400 gr.
• parsley - 30 gr.
• butter - 40 gr.
• salt to taste
• filtered water - 2.8 liters.
• potatoes - 150 gr.
• allspice - to taste
• carrots - 70 gr.
• onions - 1 pc.

1. Pour purified water into an enamel container, add washed chopped meat and chopped onions to it. Wait complete cooking product (about 90 minutes).
2. After the specified time has elapsed, strain the broth with a colander, get rid of the onions. Then prepare the cauliflower, divide it into small pieces in a way convenient for you.
3. Place the butter in a skillet, melt it and brown the cabbage until it is bronze. Grate the carrots on a coarse grater. Chop the peeled potatoes.
4. Put the broth on fire, wait until the first bubbles appear. Add prepared vegetables, cook for about 25 minutes without meat.
5. After the specified time has elapsed, add the dairy product, chopped herbs to the broth. Wait for the cheese to melt, then add the meat. Add salt and pepper, stir the soup. Simmer for 3-4 minutes over low heat.

• bell pepper(red) - 1 pc.
• onions - 1 pc.
• olive oil - 30 ml.
• chicken thigh - 1 pc.
• salt to taste
• processed cheese - 150 gr.
• purified water - 2.5 liters.
• spices to taste

1. Place the washed chicken in an enamel bowl, cover with water. Send to the burner, cook the broth, removing the resulting foam.
2. Send the chopped onions and bell peppers to the skillet with olive oil, achieve a golden hue. When the chicken is cooked, remove it from the pan.
3. The broth remains on the stove, add the fried vegetables, spices and salt to taste. Cut the meat into portions, send back to the pan. Add grated cheese to the broth, simmer the dish over low heat for about 7 minutes.

Cheese soup with salmon in a slow cooker

• processed cheese - 130 gr.
• salmon fillet - 320 gr.
• salt to taste
• drinking water - 1.7 liters.
• allspice - to taste
• olive oil - 50 ml.
• potatoes - 300 gr.
• onions - 1 pc.
• greens to taste
• carrots - 1 pc.

1. Rinse and peel vegetables, chop them in your usual way. Place onions and carrots in a slow cooker, add oil. Set the “Frying” mode until the food is golden brown.
2. Upon completion of the manipulation, switch to the "Stew" mode, pour in water, add chopped cheese. Simmer the composition with closed lid until the dairy product melts.
3. Chop fish fillets and herbs into small pieces, send ingredients to a multi-bowl, add spices. Stir, simmer the dish for about 12 minutes.

• smoked sausage - 270 gr.
• creamy processed cheese - 300 gr.
• potatoes - 650 gr.
• filtered water - 3.2 liters.
• table salt - to taste
• garlic - 6 teeth
• ground pepper - to taste
• onions - 1 pc.
• parboiled rice - 120 gr.
• olive oil - 30 ml.
• carrots - 1 pc.
• greens to taste

1. Rinse and peel vegetables. Chop the garlic, onion and herbs finely. Cut the potatoes into slices, grate the carrots on a coarse grater.
2. Put a thick-bottomed frying pan on the fire, pour in oil, heat it. Add carrots, herbs, onions, pepper. Bring vegetables until golden brown.
3. Send the enamel container with water to the burner, salt the liquid, wait until the first bubbles appear. Then add the potatoes. Turn the hotplate down to medium power.
4. Add rice, remove the formed plaque. Chop the sausage in a way that is convenient for you. Send to the pan. Bring the potatoes and rice until cooked.
5. After that, add the frying, simmer the composition for another 4 minutes. Add cream cheese, stir the contents of the pan.
6. Wait for melting creamy product... Turn off the hotplate, let the dish steep for 10 minutes with the lid closed.

Sausage Cheese Soup

• spaghetti - 120 gr.
• sausage cheese - 170 gr.
• purified water - 2.3 liters.
• onions - 1 pc.
• rock salt - to taste
• carrots - 1 pc.
• greens to taste
• sunflower oil - 55 ml.
• allspice - to taste
• potatoes - 200 gr.

1. Chop the herbs, grate the cheese. Peel potatoes and chop into cubes. Send it to a saucepan, fill it with filtered water.
2. Place a heat-resistant container on fire, let it boil. Pre-fry chopped carrots and onions in oil in a pan until golden brown.
3. After browning, add vegetables, spices and salt to common pan... Simmer the broth over low heat for 6 minutes.
4. Then add grated cheese and herbs to the soup, mix. Wait another 10 minutes. Turn off the hotplate, let the dish sit for 15 minutes.

• flour top grade- 60 gr.
• ready-made broth - 400 ml.
• champignons - 230 gr.
• onions - 1 pc.
• cream cheese - 120 gr.
• spices, salt - to taste
• sour cream - 90 gr.
• butter - 45 gr.

1. Rinse and dry the mushrooms, then chop. Send to the pan along with butter and chopped onions. Fry the ingredients until golden brown.
2. Then add flour, achieve a bronze hue. After the manipulation, add sour cream and cheese to the pan. Wait for bubbles to appear.
3. Boil the broth in an enamel container, pour the resulting composition into it in a frying pan. Stir the mixture until the first bubbles appear.
4. Add spices to taste, add herbs. Turn off the hotplate, stir the dish, let it brew for 20 minutes.

Cheese soup with salmon in a slow cooker

• processed cheese - 300 gr.
• salmon fillet - 370 gr.
• onion - 1 pc.
• potatoes - 150 gr.
• olive oil - 55 ml.
• filtered water - 2.2 liters.
• salt, spices - to taste
• carrots - 1 pc.

1. Chop the onions and carrots and place in a multi-bowl with olive oil. Fry until golden brown, pour in water. Simmer for about 4 minutes.
2. Cut the fish fillets into small pieces. Peel the potatoes and chop into wedges. Add these ingredients to the multicooker. Set the "Stew" mode, simmer the dish for about 25 minutes.
3. After the specified time has elapsed, add the cheese, mix the ingredients. Wait another 15-20 minutes, add salt and spices to taste. Let the soup sit.

Cheese soup with wine

• meat broth - 1.2 l.
• butter - 45 gr.
• wheat flour - 40 gr.
• hard cheese - 750 gr.
• ground nutmeg- taste
• parsley - 65 gr.
• fat sour cream - 80 gr.
• dry white wine - 140 ml.
• chicken egg - 2 pcs.
• garlic - 6 teeth
• salt to taste
• allspice - to taste

1. Place the butter in a thick-bottomed saucepan and melt. Add flour, stirring constantly, slowly pour in warm broth. Then add wine.
2. Add chopped garlic and spices. Stir the ingredients until the mixture boils. Then add the grated cheese. When the dairy product has melted, remove the pan from the heat.
3. Mix sour cream and herbs in a separate container with egg yolks... Pour the resulting mixture into the soup. Stir, let it brew. Serve with cheese cubes.

It's easy to make cheese soup and diversify your usual first courses. Browse the most popular pork, salmon, chicken, wine, shrimp, mushroom, sausage, and smoked cheese recipes. Please note that some dishes are cooked in a multicooker.

Video: cheese soup recipe

Many people like the creamy taste of the soup. You can finish it off for a dish using this simple product like processed cheese. Despite its low cost, it must be used correctly when preparing first courses. Thanks to this article, you will make from regular soup- cooking masterpiece.

How to make cheese soup from processed cheese - recipe features

• For the first course with melted cheese curds, it is important to start with the preparation of the broth. If you want to get soft taste near the soup, then use the chicken. More rich broth it will turn out from beef or pork, but the cooking time will also increase. Cook it with the addition of whole vegetables so that it is easy to get them out of the liquid.
• After cooking, the meat is cut into small pieces and added back to the broth. The vegetables are thrown away.
• Cook the frying the usual way... Chop the onion and carrots and fry until golden brown.
• If you will use curds in briquettes, then grate it on a fine grater. So it will dissolve more evenly in boiling water.
• For the product in the tray, add it as it is with a spoon, but in small portions. Use a small spoon for this.
• Good creamy taste the dishes are combined with mushrooms and seafood.

How to make cream cheese soup with chicken

The first chicken dish will turn out with delicate taste and not as high in calories as with pork or beef.

You will need the following products:

• chicken fillet - 0.5 kg;
• processed cheese - 200 gr;
• onions - 2 pcs.;
• raw carrots - 1 pc.;
• potatoes - 3 pcs.;
• butter - 75 gr;
• salt, herbs and spices to taste.

Recipe:

• Rinse the chicken fillet, dry and cut into pieces. Put in a saucepan, pour over cold water and place on the stove. Boil, but do not forget to remove the foam. Cook the broth for about 30 minutes.
• Rinse the vegetables under running water. Peel the potatoes, cut into small cubes. Wash well to remove excess starch. Chop the carrots into strips, and chop the onion into small pieces.
• Throw the potatoes into the boiling broth, cook until half cooked.
• Preheat a frying pan, melt the butter. Simmer the carrots and onions for a couple of minutes, stirring occasionally the vegetable mixture.
• Transfer the frying to the broth, stir well. Cook for three minutes or until potatoes are tender. Salt the broth, add spices to taste.
• Grate the processed cheese on a fine grater, chop the greens. Stir the broth and transfer the curd mixture with herbs in small portions. Then mix well and boil for about six minutes.
• At the end of cooking, remove the saucepan from the stove, close the lid and let the soup steep for 30 minutes.

How to make cream cheese soup with shrimp

Seafood lovers will appreciate this cream cheese soup, which combines shrimp perfectly with the creamy taste of the dish.

Ingredients for the first course:

• fresh shrimp - 400 gr;
• pasteurized milk - 200 ml.;
• olive oil - 20 gr.;
• processed cheeses - 2 pcs.;
• potatoes and carrots;
• juice of half a lemon;
• bay leaf, basil, oregano;
• greens and salt.

Cooking method:

• Peel the shrimp from the shell and esophagus, rinse. If they have big size then cut into pieces. Small shrimps can be left intact. Frozen food must be thawed at room temperature before use.
• Boil water, add spices, squeeze out lemon juice and salt. Add shrimp to boiling water and cook for 2-3 minutes depending on size. Then remove them on a saucer.
• Dilute the broth, boil. Peel the potatoes, cut into cubes. Transfer to boiling water and boil until tender.
• Grate carrots or cut into strips. Fry it until half cooked in butter, add to the broth. Place the shrimp next.
• Cut the cheese into small cubes or grate. Add it gradually to boiling water.
• When processed product dissolve, bring the broth to a boil, pour in warm milk... Chop the herbs and transfer to a saucepan. Boil the soup for 5-7 minutes, set aside and let it brew.

How to Make Processed Cheese Soup - Chef's Tricks

• To get a rich creamy taste of cheese in the first course, use the product at the rate of 100 grams of cheese for each liter of broth.
• For an even consistency of the dish, melt the curds first in a small amount of broth, and then add it to the bulk.
• To give smoked taste the dish can be used instead of the main meat smoked sausage or smoked sausages.
• If you will be using broccoli in the first course, then first heat it in microwave oven 2 minutes and then add to the broth 5 minutes until tender.
• For puree soup, use less stock. Otherwise, it will turn out to be liquid. Use a blender to beat the soup on low speed.
• Serve cheese soup with rye croutons or any other croutons.

Of course, these are not all recipes for soups with cheesy taste... Thanks to this article, you know the basics of making first courses with cheese curds. By adding other products, you can create original dish... Bon Appetit!

In ancient times, they knew how to cook porridge from an ax. Then they forgot how to not only cook it, but also eat it. And therefore, in the half-starved 90s, when food was rationed, processed cheese "Druzhba" often came to the rescue. The crown of achievements of domestic cheese-making regularly lay on half-empty store shelves. And after standing in line at the vegetable shop, you could buy potatoes, carrots and onions. It was from this simple set of products that this wonderful unforgettable cheese soup was cooked. This soup is one of the few ways to make a dish “out of nothing” that can be served as gourmet. My ex-mother-in-law called this soup "yellow." Sauteed carrots gave the soup an elegant color. Let's shake things up and remember how to make cheese soup from processed cheese.

Ingredients:

• 2 large potatoes
• 1 onion
• 1 carrot,
• 150 g processed cheese,
• 50 g butter
• salt,
• pepper.

How to make processed cheese soup

Peel and cut the potatoes into strips or cubes. Finely chop the onion. Three carrots per coarse grater... First fry the onion in butter until transparent, then add the carrots and sauté until soft.

You can also lightly fry the potatoes before adding them to the soup.

While vegetables are being prepared, we breed melted cheese with a little hot water... This is necessary so that the cheese is completely dissolved and there are no lumps left in the soup. However, if the cheese is crumbled into medium-sized pieces, then it will perfectly disperse in boiling water right in a saucepan with soup.

Meanwhile, on our stove, water is already boiling in a saucepan. We spread the fried onions, carrots and potatoes and cook until completely last. You shouldn't add the cheese right away because it will slow down the cooking of the potatoes. As soon as the potatoes are ready (and this is literally 5-7 minutes), put the processed cheese in a saucepan and, while stirring, wait until it completely dissolves. If the cheese is not salty and spicy enough, salt and pepper the soup to taste. Here we have such a yellow handsome man. And the taste is so delicious. As you have already seen from the description, there is nothing easier than making a cheese soup. A recipe with a photo will simplify your task even more. We would like to wish you culinary success. And Bon Appetit!

Decorate the soup with a sprig of fresh parsley and serve.

How to make cheese soup in other ways

Frozen vegetables go very well with this soup. For example, green pea, cauliflower or broccoli. It is also best to add them to soup before dressing with melted cheese. If you want to add mushrooms to the soup, then put them to boil first, while the onions and carrots are fried.

If you want to turn this soup into a puree soup, then just "punch" ready meal blender for a couple of minutes. But I advise you to make mashed potatoes from thick soup when it contains more vegetables and less liquid. Otherwise, the cream soup will seem thin. However, the processed cheese itself gives the soup a soft, creamy consistency.

This soup, cooked in chicken broth, tastes good. In this case, you first need to boil the chicken fillet (a couple is quite enough for a liter of soup). And then, taking out the fillet, cook the soup in a way you already know. Chop the chicken finely and add to the soup at the end of cooking.

It is very good to sprinkle such soup with croutons when serving. You can dry small cubes from white bread in the same pan where the vegetables were cooked.

And one more point, perhaps the main one. Try not to skimp on cheese, because the taste of this soup is 99 percent dependent on which cheese you choose.