This recipe cheeseThis soup is suitable even for those who do not have much experience in cooking. Before serving, the dish is flavored with croutons.
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Recipe cheesefoot soup
- 850 g cream cheese;
- 750 grams of potatoes;
- 650 milliliters of milk;
- 650 milliliters of cream;
- 500 milliliters of water;
- half a teaspoon of salt.
Peel the potatoes and cut them into small pieces. Boil potatoes without salt for 15-20 minutes. In the process, you can add a small piece of thyme – so the dish will become more fragrant.
Drain the water from the pot. Pour milk into boiled potatoes. Cook everything over low heat for 5-7 minutes and bring to a boil.
Add creamy cheese into a saucepan. Cook for a few more minutes over low heat. Do not increase the heat, as the soup can burn easily.
Add cream cheese to the mixture / Photo 5-Minute Crafts
Add cream and salt. Cook for a few more minutes over low heat, stirring constantly. Blend the soup with an immersion blender.
If the soup is too thick (this will depend on the cheese you used), add 500 milliliters of boiling water to it. The amount of water depends on the consistency you want to get. Mix thoroughly with a blender, whisk or spoon.
Serve cheese soup hot. Complement it with wheat or rye toast, hard cheese flakes or fried bacon chips. Enjoy your meal!
Ready cottage cheese soup / Photo 5-Minute Crafts