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Cream soup with melted cheese and potatoes

Cream soup with melted cheese and potatoes, Prescriptions, Any category, Any kitchen, Any menu, Vegetarian food, Russian cuisine, Soups, Cream soup

Ingredients portion 4

Potatoes 4 pieces

Onions 2 pieces

Carrots 1 piece

Cream cheese 250g

Salt to taste

Cooking instructions 35 minutes

1 Boil the peeled potatoes, onion and carrots together until soft in salted water.

2 Pour a little of the vegetable broth (200-250 ml) into a glass (you will need it later). Drain the rest.

3 Add the melted cheese to the boiled vegetables and blend everything until smooth.

4 Add broth to the desired consistency.

5 Serve at once. Particularly delicious with croutons or garlic toast. Can be garnished with fresh herbs. Bon appetit!

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .