Every housewife knows how to cook potato soup. There is nothing complicated in this culinary science: preparing potato soup will not take time, and the dish itself will become a tasty addition to your diet.

There are many recipes for potato soups: with noodles, cottage cheese, corn, nettles, leeks and other ingredients. All of them are undoubtedly tasty and nutritious.

We bring to your attention recipes for delicious potato soups with step-by-step descriptions and recommendations for serving the dish.

Easy Potato Leek Soup Recipe

Ingredients:

40 g leeks (white part), 150 g potato slices, 10 g butter, 30 g sour cream.

Cooking method:

1. Cut the leek into circles and lightly sauté with butter. Cut the potatoes into slices. Place onions and potatoes into boiling water and cook over low heat until tender.

2. Serve the soup with leeks, adding sour cream and dill.

Making potato soup with corn and nettles

Ingredients:

300 g potatoes, 100 g corn, 100 g nettles, 1 bunch of green onions, celery root, 40 g butter, 1 liter water, salt.

Cooking method:

1. Peel the potatoes and grate them on a coarse grater, mince the corn, finely chop the washed nettles.

2. Pour boiling water over the prepared products, add salt and finely chopped celery.

3. Sauté chopped onion in butter and add to the finished dish. Pour the potato soup with corn and nettles into bowls and serve hot

Recipe for delicious potato soup with cheese

Ingredients:

500 g potatoes, 150 g feta cheese, 40 g parsley, celery, 30 g butter, 650 ml water, salt.

Cooking method:

1. Peel the potatoes, cut into cubes and place in salted boiling water.

2. Add chopped cheese and butter to the potatoes, cooked until half cooked, and bring the soup to a boil. When serving potato soup with cheese, sprinkle with herbs.

How to cook potato soup with cottage cheese

Ingredients:

300 g potatoes, 40 g cottage cheese, 2-3 carrots, 2-3 sweet green peppers, 1 onion, 40 g butter, parsley, water, salt.

Cooking method:

1. Peel and grate potatoes, peppers, onions and carrots. Pour water over the vegetables and let them cook. Add cottage cheese, salt to the undercooked soup and stir.

2. At the end of cooking, sprinkle the potato soup with cottage cheese with chopped parsley and season with oil.

Recipe for potato soup with grains

To prepare this simple potato soup recipe you will need 100 g of potatoes, 20 g of carrots, 5 g of parsley, 20 g of onions or 10 g of leeks, 30 g of semolina, 10 g of butter, broth or water, salt.

Instead of butter, you can use vegetable oil. At the end, you can add sour cream or whipped yogurt to the soup.

Cooking method:

1. Saute the roots, cut into 5-6 mm cubes, and finely chopped onion in oil.

2. Place the prepared cereal in boiling broth or water, bring everything to a boil, add salt, roots and diced potatoes.

3. Add semolina 10 minutes before the end of cooking the soup. Cook potato soup with cereal for 20-25 minutes.

Delicious potato noodle soup

Ingredients:

4 potatoes, 1 carrot, 1 onion, 100 g noodles, 1 bay leaf, garlic, vegetable oil, herbs.

Cooking method:

1. Place diced potatoes into boiling salted water, after 7-10 minutes add finely chopped onions and carrots, bay leaves and peppers, fried in oil. Add noodles.

2. At the end of cooking, add chopped garlic. Cook for 7 minutes. Serve potato soup with noodles, sprinkled with herbs.

Diet potato soup with celery

This dietary potato soup is ideal for weight loss, since the celery contained in it contains so-called “anti-calories”.

Ingredients

300 g potatoes, 2-3 sweet green peppers, 100 g celery, 1 onion, parsley, thyme, 2 tbsp. spoons of sour cream, 2 tbsp. spoons of vegetable oil, 1 liter of vegetable broth, salt.

Cooking method:

1. Finely chop the onion, pepper, celery and peeled tomatoes and sauté in oil. Pour in salted vegetable broth and place over moderate heat.

2. Peel the potatoes, cut into strips and add to the soup. When the dietary potato soup with celery is ready, remove it from the heat, add sour cream, thyme and finely chopped parsley.

A simple recipe for delicious potato soup

Ingredients:

7-8 potatoes, 1 onion, 2 carrots, parsley, dill or celery, 2 tbsp. spoons of vegetable oil, salt, water.

Cooking method:

1. Place diced potatoes and carrots and some greens into boiling salted water.

2. In a frying pan, fry chopped onion in vegetable oil, add it at the end of cooking, and boil. Serve simple potato soup, generously sprinkled with herbs.

Delicious borscht with potatoes

Ingredients:

3-4 potatoes, 300 g white cabbage, 1 large or 2 small carrots, 1 onion, 1 medium beet, 3 cloves of garlic, 1 bay leaf, 3 tbsp. spoons of vegetable oil, salt, water, citric acid.

Cooking method:

1. Peel the potatoes and cut into cubes, chop the cabbage into long strips, grate the carrots and beets on a coarse grater, finely chop the onion.

2. Place potatoes in boiling salted water, after 5 minutes - cabbage, bay leaf and pepper.

3. At this time, fry the beets with carrots and onions in vegetable oil and simmer a little under the lid, add a small amount of water. Then put them in a saucepan.

4. At the end of cooking, add a little citric acid. You can add a piece of finely chopped pumpkin to the borscht at the beginning of cooking, which will enrich it with vitamins. Let it brew for several hours.

5. In summer, it’s good to put fresh tomatoes in borscht, frying them along with carrots and beets.

6. Place finely chopped garlic into the prepared borscht with potatoes, pour into plates and serve.

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Potato soup meat will never be out of place on the family dinner table. You can prepare it with a simple classic recipe. Or you can add different ingredients to the dish and make it completely different from the soup made from simple ingredients that everyone is used to.

Simple soup with meat and potatoes

Ingredients:

Beef – 475 gr.;
carrots - 350 gr.;
onion – 350 gr.;
potatoes – 470 gr.;
vegetable oil – 50 gr.;
allspice;
butter – 35 gr.;
garlic;
fresh greens.

Preparation:

1. Prepare beef broth. Depending on the variety, cook it from 40 minutes to 1 hour. We wash the meat and cut it into portions so that it cooks faster.
2. After boiling, reduce the heat. Cook by adding salt to the water and adding a few peppercorns.
3. When the meat is cooked, remove it from the pan and cut it into small pieces. Strain the broth.
4. Preparing the potatoes. We peel it and cut it into strips. Place in boiling broth and turn up the heat a little.
5. Peel and chop the onions and carrots. Cut the onion into half rings and the carrot into thin strips. Fry everything in butter for 7 minutes, stirring constantly.
6. At the end of sautéing, add chopped garlic to the vegetables; one clove will be enough. Cook it with vegetables for 1 minute.
7. Place the sauté into the soup, add the chopped meat and cook for a few more minutes. The potatoes should become soft.
8. At the very end, add the greens. When the gas is turned off, cover for a few minutes and let the soup brew. Read also:

Soup with chicken, potatoes and mushrooms

Ingredients:

Chicken legs – 450 gr.;
potatoes – 450 gr.;
champignon mushrooms – 370 gr.;
carrots – 250 gr.;
onion – 350 gr.;
thin vermicelli – 100 gr.;
parsley;
ground black pepper;
butter – 35 gr.

Preparation:

1. Boil chicken broth. Cook it for about 1 hour until the meat is completely cooked. So that the broth is transparent, cook it over low heat, and as foam appears, remove it with a slotted spoon.
2. When the meat is completely cooked, remove it from the soup, remove the skin and separate the pulp into fibers.
3. Prepare the potatoes, cut them into small cubes. Put it in the soup.
4. Place the frying pan on the fire. Melt half the butter and add finely chopped champignons. Fry them for 5 minutes. Place in broth.
5. We will use the rest of the oil to prepare the sauté. To do this, peel and cut the carrots and onions into small cubes and fry until the vegetables turn golden.
6. Place the meat in the soup.
7. Place the sauté in the broth and add vermicelli. Mix everything well so that the pasta does not stick together.
8. Cook the soup until the vermicelli is almost ready. Add black pepper, chop the greens and pour into the pan, cook for another minute.
9. You can serve the soup with sour cream and herbs in a bowl.

Adviсe

1. The soup is served as a first course. It can be cooked high in calories or not, depending on the type of meat in it and the amount of oil in the sauté.
2. In addition to sour cream and herbs, put half a boiled egg on a plate.
3. To prepare a recipe for a more dietary soup, we use chicken fillet, or lean veal. You don’t have to cook the sauté for the soup, but use raw carrots and onions. Vegetables are cut either into small cubes or into larger pieces. In the case of finely chopped vegetables, add them to the soup along with potatoes. If you take coarsely chopped onions and carrots, you will need to cook them in the soup for at least half an hour.
4. The recipe without sauteing can be prepared from frozen vegetables; they should be cooked for 15 minutes. The main thing is to pre-cook a rich, clear broth.
5. We also prepare the recipe for potato soup with meat with tomato paste, which requires 30 grams. for a two-liter pot of soup. Place the pasta in a sauté pan and fry in a frying pan along with vegetables. This soup can be prepared with other vegetables, for example, parsley root, celery and leek. We also add beans and mushrooms.
6. We prepare a universal recipe for meat and potato soup as a puree soup. To do this, take the meat out of the broth. There should be one and a half times more vegetables than in previous recipes. When they are ready, pour the broth into another pan, grind the boiled vegetables using a blender and put them in the broth, add herbs and meat. You can add cream to this soup, then it will have a more delicate taste and creamy consistency.
7. We are preparing a classic recipe for meat soup with mushrooms. We don’t put pasta in it. Instead - 500 gr. wild mushrooms, which we fry in butter and add to the soup. It is best to cook this soup in beef or pork broth. It is served with sour cream and fresh herbs. You can use dried mushrooms, then the soup will be even more flavorful.
8. We are preparing a recipe for meat soup with potatoes and meatballs, to which you can also add various vegetables. We boil the broth using any meat, we prepare meatballs from a mixture of pork and chicken meat. To make the soup richer and fattier, use only minced pork.
9. In addition to vegetables, you can add seafood to the soup prepared with chicken broth. For example – shrimp. If desired, this soup can be prepared with the addition of cream or melted cheese. The basis of this soup is clear chicken broth, which is cooked for 1 hour over low heat.
10. The broth can be prepared simultaneously from several types of meat. For example - veal, pork and chicken. After cooking, cut all the meat into small pieces and place in a pan. It can also be duck and lamb. You can prepare soup using quail broth with the addition of game.
11. If the soup is prepared using only lamb, first fry the meat in vegetable oil. We take a large amount of potatoes, carrots and fry the eggplants with fresh tomatoes, which we add at the end of cooking.

Soup with meat and potatoes: basic principles of preparation

1. The main ingredients are meat and potatoes. The broth can be cooked with poultry, pork or beef, depending on your preferences and desires.
2. The meat can be boiled in one piece, then removed from the broth and cut into pieces. It is allowed to cut raw meat into portions and cook it in pieces in broth.
3. During the first fifteen minutes of preparing the broth, it is important to skim off any foam. Then the broth will turn out clear and clean. If you still missed the boiling point, do not bother to strain the broth after the meat is completely cooked.
4. While the broth is cooking, prepare the remaining ingredients. First of all, potatoes. It is peeled and cut into slices, pieces or strips.
5. Onions are sautéed with carrots in vegetable oil. Various cereals are added to soups - rice, lentils, peas, as well as pasta - vermicelli.
6. The cereal should be washed well and left in water for a while.
7. Vegetables and cereals are added to the broth after cooking the meat.
8. At the end of cooking, the soup requires spices, seasonings, dry herbs and salt.
9. The first course is served with herbs, sour cream, mayonnaise, and cream.
10. Small crackers are great as a complementary ingredient, maybe with garlic.

Ingredients:

• Three hundred grams of chicken meat;
• Three potatoes;
• One carrot;
• One onion;
• Two bay leaves;
• Salt;
• Pepper;
• Greenery.

Preparation:

1. The chicken meat is washed under running water, dried and cut into medium-sized pieces.
2. Pour water into a large saucepan and place meat in it. Place on low heat. When boiling, remove the foam with a slotted spoon.
3. While the broth is cooking, prepare the vegetables. Peel onions, carrots and potatoes. The carrots are grated, the potatoes are cut into cubes or slices, the onions are finely chopped.
4. When the broth is cooked, take the meat out of it and cut it into smaller pieces. Vegetables are added to the broth. After boiling, salt, add seasonings and spices.
5. Place the chopped meat in a saucepan a few minutes before it’s ready and let it boil. Before serving, soup with meat and potatoes is sprinkled with fresh herbs. You can season it with sour cream.

Ingredients:

• Three hundred grams of veal meat on the bone;
• Two liters of broth;
• One glass of red lentils;
• One onion;
• One carrot;
• Three potatoes;
• One tea spoon of turmeric;
• Half a tea spoons of dry basil;
• Half a tea spoons of paprika;
• Salt;
• Pepper;
• Lavrushka.

Preparation:

1. Broth is made from meat on the bones, then it is filtered. The meat is separated from the bone and cut into pieces.
2. The onions are peeled and cut, the carrots are grated. Vegetables are sautéed in a frying pan with hot oil.
3. The lentils are thoroughly washed in a sieve.
4. The prepared ingredients are added to the broth. Let it boil and add diced potatoes. After boiling, add spices.
5. The finished soup is allowed to brew. Serve with fresh herbs, You can season with cream.

Ingredients:

• Chicken leg;
• Four table. spoons of red lentils;
• Five potatoes;
• Leek;
• Two feathers of garlic;
• Mint leaves;
• Red Tabasco;
• Half a tea spoons of paprika;
• Allspice and peas;
• Lavrushka;
• One liter of water;
• Salt;
• Olive oil.

Preparation:

1. The chicken leg is washed under running water, placed in a pan of water and boiled for about twenty minutes. I add pepper and bay leaf to the broth.
2. Leeks are cut into thin rings. The garlic is peeled and passed through a press.
3. Peel the potatoes, cut into small cubes.
4. The lentils are washed and left in water.
5. Mint leaves are finely chopped, leaving a few for decoration.
6. Remove meat and spices from the boiling broth. The pulp is cut from the bone and placed in the broth. Add potatoes and cereal.
7. Onions mixed with garlic are sautéed in olive oil. The frying is added to the boiling broth. Salt, add paprika, mint leaves and red tabasco.
8. When all the ingredients boil and simmer, puree the soup with a blender or mixer. Once cooled, pour into portioned plates and garnish with fresh mint.

Ingredients:

• Half a kilogram of beef pulp;
• Two liters of water;
• Six to seven potatoes;
• Two onions;
• Carrot;
• Two tables. spoons of vegetable oil;
• Parsley;
• Ground pepper, salt.

Preparation:

1. The meat is cut into medium-sized pieces and placed in a large pan of water. After boiling, remove the foam with a slotted spoon, reduce the gas and finish cooking the meat.
2. The potatoes are peeled and cut into strips.
3. Onions and carrots are chopped and fried in oil until half cooked. The prepared products are placed in the broth with the meat. Boil the soup until done.
4. At the end, spices and chopped herbs are added. You can season with low-fat cream.

Ingredients:

• Three chicken legs;
• Celery stalk;
• Bulb;
• Lavrushka;
• Peppercorns;
• Two small carrots;
• Three feathers of garlic;
• Three potatoes;
• Dry herbs;
• Two hundred grams of fresh green peas;
• Salt, spices.

Preparation:

1. The meat is placed in a pan with cold water. Add a celery stalk cut in half, a whole peeled onion, peppercorns, and bay leaves. Bring to a boil over high gas, skim off the foam and leave over low heat.
2. While the broth is boiling, peel and cut the carrots into thin strips, finely chop the onion and garlic. The potatoes are peeled and cut into slices.
3. When the broth is cooked, take the meat out of it, strain the broth through a sieve or cheesecloth and wash the pan.
4. Then pour sunflower oil into the pan and put it on gas. Place chopped carrots and onions in it and fry for several minutes. Dried herbs are added at the end.
5. After this, strained broth is poured into the pan, potatoes are thrown in, and salt is added. Bring to a boil and cook until the potatoes are ready.
6. Meanwhile, the meat is removed from the bones and cut into slices. It is added at the end of cooking the soup and brought to a boil again. The soup is allowed to stand and poured into plates. Sprinkle with chopped herbs and season with sour cream.

Soup with meat and potatoes “Tomato”

Ingredients:

• Half a kilogram of beef pulp;
• Canned tomatoes;
• Six potatoes;
• Two onions;
• Water;
• Fresh cilantro;
• Sunflower oil.

Preparation:

1. The meat is cut into pieces, sprinkled with vegetable oil, and mixed.
2. Heat the oil in a large, preferably cast iron, pan. Place the meat there and fry, stirring. Add chopped onions and sauté until golden.
3. Then fill everything with water and add softened tomatoes. Cook the soup over low gas for about twenty minutes.
4. Then add the potatoes cut into strips, cover and cook until the potatoes are ready. At the end of cooking, add cilantro.

Soup with meat and potatoes “After the ball”

Ingredients:

• Cold cuts (beef, pork);
• Half a kilogram of boiled carrots;
• Half a kilogram of boiled potatoes;
• Two onions;
• Four eggs;
• 7-8 slices of stale white bread;
• One tomato;
• Two tables. spoons of butter;
• Five table. spoons of grated cheese;
• Parsley, dill;
• Salt, cream.

Preparation:

1. The meat is cut into pieces, fried in a pan with melted butter, finely chopped onion is added, boiling water is poured over and cooked for ten to fifteen minutes.
2. Then add diced vegetables to the soup, add salt and bring it to a boil. Remove from heat, add finely chopped eggs, previously hard-boiled.
3. Place fried cubes of bread into the soup poured into bowls, sprinkle with grated cheese and herbs. Season with sour cream.
4. You can put a slice of tomato on each plate.

Ingredients:

• Eight hundred grams of beef pulp;
• One kilogram of potatoes;
• Two fresh carrots;
• One onion;
• Two feathers of garlic;
• Three table. spoons of vegetable oil;
• Dill, dried or fresh;
• Lavrushka;
• Salt, pepper, spices.

Preparation:

1. The meat is cut into medium-sized pieces and placed in a pan of boiling water. Immediately throw in the bay leaf and spices.
2. While the broth is cooking, peel the potatoes and cut them into large pieces.
3. Carrots are chopped on a track or cut into strips. Sauté with onions and garlic. Add vegetables to the soup and cook for another twenty minutes, add salt.
4. At the end of cooking, sprinkle with herbs. Mayonnaise and cream are suitable for dressing in portioned plates.

Soup with meat and potatoes “Onion Mountain”

Ingredients:

• ¾ kilogram of beef;
• Three liters of water;
• ½ kilogram of leeks;
• One hundred grams of vermicelli;
• Five to six potatoes;
• Three to four chicken eggs;
• Parsley, salt.

Preparation:

1. The meat is cut into pieces, poured with cold water, and brought to a boil. If necessary, skim off the foam, add salt and continue cooking until done.
2. Then add the potatoes cut into strips, and fifteen minutes later - chopped leeks and vermicelli. Cook over low heat until done.
3. When serving, sprinkle the soup with chopped eggs and finely chopped herbs.

Soup with meat and potatoes “Grass near the house”

Ingredients:

• 2.5-3 liters of meat broth;
• Two hundred and fifty grams of nettle;
• Two hundred and fifty grams of sorrel;
• One hundred and fifty grams of leeks;
• Four table. spoons of rice cereal;
• One carrot;
• Five potatoes;
• One parsley root;
• Two small onions;
• Four table. spoons of fat;
• Four to six chicken eggs;
• Parsley and dill;
• Lavrushka;
• Salt;
• Sour cream for dressing. Read more:

Preparation:

1. Cook meat broth. Meanwhile, the cereal is washed well and left in water. Finely chop the carrots, chop the parsley and onion. Place in broth.
2. The nettles are scalded with boiling water, the sorrel leaves are washed and the leeks are chopped. Also added to soup.
3. Add diced potatoes. Salt and cook for some time.
4. Add bay leaf and after five minutes remove from heat.
5. Before serving, season with sour cream, sprinkle with finely chopped herbs and eggs.
6. Soup with meat and potatoes: tricks and useful tips
7. Poultry broth cooks faster than pork or beef broth.
8. Without bringing the meat to a boil in the water, drain the “first” broth and pour clean water into the pan. This way you will get rid of harmful substances and dirt in the meat.
9. To make the broth light and transparent, strain it through a sieve or cheesecloth folded in half.
10. It is recommended to salt the soup and add spices at the end of cooking.

Potatoes are the most popular vegetable, and countless dishes can be prepared from them. These include various types of side dishes, salads, and baked goods. In addition, potatoes are an almost obligatory component of most soups and borscht.

Soup, soup, soup

Potato soup can be cooked in meat broth made from pork, beef, chicken, or lamb. You can also make a vegetarian version. Sour cream, cream, whey or tomato paste are usually used as a dressing. So, let's cook a classic potato and mushroom soup. We will need 0.5 kilograms of medium fat meat (what type is at the discretion of the housewife). It’s good if it has a bone - the fat will be greater, and the potato soup will be tastier. Next, onions (one head is enough), roots (parsnips, parsley, celery) - 200 grams in total. Greens to sprinkle the finished dish (parsley, dill, onion feathers). Potatoes - 5-6 medium-sized pieces. Oil for frying - sunflower. Spices. We proceed in this way: boil the meat in salted water, removing the scale with a slotted spoon. Then remove it from the pan, remove it from the bone, and divide it into portions according to the number of eaters. Finely chop the onion and roots and fry.

Throw potatoes cut into slices or cubes and fry into the boiling broth. Add salt (to taste), bay leaf (a couple of pieces), and peppercorns to the potato soup being prepared. If you like the taste and smell of bell pepper, you can add one seeded pepper. Red or orange is better - the dish will look more beautiful and appetizing. And then divide the pepper according to the number of servings. Cook until done. About 10 minutes before the end, add pre-cooked and chopped mushrooms to your potato soup. Instead of mushrooms, you can add canned green peas or beans.

Among dietary dishes, puree soups come first. Their soft base and delicate consistency do not irritate the stomach in case of various gastrointestinal diseases, they are nutritious, well digestible and are considered very healthy. For example, creamy chicken and potato soup. Boil the chicken, remove the meat from the bone, separate the skin. Leave a little of the “semi-finished” meat, grind the rest several times in a meat grinder to get a paste-like consistency. Then pour in 2-3 tablespoons of broth and rub through a sieve. Boil potatoes (about a kilogram) in chicken broth: peel, wash, cut into slices, add chopped leeks, throw into boiling broth, add salt. When the potatoes are cooked, grind them together with the broth. Add fresh hot milk - 2-3 glasses, into which grind the egg yolk (also 2-3 pieces). Mix meat and mashed potatoes. Add butter - at the rate of 1 tablespoon per serving. If the soup is too thick, add broth or milk. Separately, fry the croutons from the white loaf. Cut the unused portion of the meat into strips or cubes and add to plates. Sprinkle the puree soup with herbs.

For a fasting day

Of course, first courses made with meat broth and with sour cream or milk dressing are excellent food. But even on fasting days you can eat no worse. Make vegetarian potato soup. It contains a lot of vitamins and a minimum of calories. Combine business with pleasure, so to speak! So, you need 4 potatoes, 1 onion, 1 carrot, half a head of cabbage, a bunch of greens, and some roots would be nice. For dressing - soy sauce. So: grate the carrots, chop the onions, chop the roots, put everything in a frying pan and fry in vegetable oil. Throw the potatoes cut into slices into boiling water, add the fried potatoes, salt, bay leaves and allspice, don’t forget. When the potatoes are half cooked, add finely shredded cabbage and cook until tender. After removing from the stove, sprinkle with chopped herbs. Season the soup with soy sauce if desired. Let it sit for a couple of minutes, then you can serve. Yes, our vegetable vegetarian soup also includes canned

Already from the name it becomes clear that this dish is prepared using potatoes. Many housewives know how to prepare regular potato soup, but few know what needs to be done to get, for example, puree soup or cream soup. Learn a few secrets of making delicious hot food.

How to make potato soup

It is advisable to cook the dish in meat broth, but you can also use vegetable broth by adding a couple of bouillon cubes. Making potato soup is the process of boiling diced potatoes and then adding vegetable or any other dressing. It is worth noting that you can add not only meat to the soup; it also turns out very tasty with bacon, ham, meatballs, etc.

How to make vegetarian potato soup? Instead of meat and the broth in which it was cooked, you can put dumplings, beans, cheese, fresh or slightly poached mushrooms. It turns out delicious if you make a puree soup - it can be served both hot and cold. It is worth considering that the last version of the dish must be prepared taking into account certain rules.

Potato soups - recipes

Both children and adults love to eat the former, and it is not only tasty, but also very beneficial for digestion. There are a huge number of recipes for potato soup: some of them are designed specifically for dietary nutrition, others are more rich. Almost every day the list is replenished, because housewives are sure to share successful combinations of products.

Cream soup

Each housewife has her own ways of preparing the first one. Puree potato soup with fresh croutons is a great option that will help you diversify your menu. Pieces of dried white bread will complement the dish and make the taste original. It is worth noting that it is recommended to cook croutons immediately before serving hot to the dinner table.

Ingredients:

• salt, spices - to taste;
• cream – 200 ml;
• onions, carrots - 1 pc.;
• processed cheese – 85 g;
• potatoes – 3 pcs.;
• white bread - 1 piece;
• oil (drain) – 10 g.

Cooking method:

1. Set the peeled potatoes to boil.
2. Fry diced onions and carrots in a frying pan, after melting the butter. Simmer the vegetables for 15 minutes, covering the pan with a lid.
3. Transfer the roasted vegetables to the potatoes.
4. After 15 minutes, add the processed cheese cubes.
5. Grind the boiled ingredients directly in the pan using a blender.
6. Add cream to the mixture, pour until it becomes like liquid puree.
7. Cut a slice of bread into small cubes and dry in the oven.
8. Serve the finished dish to the table, garnished with fresh croutons.

How to cook chicken soup with potatoes

The dish shown in the photo is a light chicken soup. Thanks to the step-by-step recipe, every housewife will know how to prepare chicken soup with potatoes so that it has an excellent taste and aroma. You can use the whole chicken or any part you like. It is not recommended to use fillet, because the broth will not be very rich and nutritious.

Ingredients:

• pepper – 1 pc.;
• carrot – 1 pc.;
• spices - to taste;
• potatoes – 5 pcs.;
• chicken – 1 kg;
• onion – 1 pc.

Cooking method:

1. Place the washed chicken meat to cook. You can immediately add a bay leaf and one whole onion. Skim off the foam that forms during the cooking process.
2. Cut the potatoes into small, neat cubes.
3. Place the chicken on a cutting board and add the potatoes to the broth.
4. Remove the meat from the bones and cut into small pieces.
5. For potato soup, first fry the onions, then add grated carrots and chopped peppers.
6. Mix all the ingredients in a saucepan and let them simmer together for a couple of minutes.
7. Sprinkle the finished hot dish with herbs.

Beef

Every mother is simply obliged to feed her child with this soup. Potato soup with beef is a very healthy dish, and it’s also filling because the broth is rich. To get the second one as in the photo, you only need to follow the sequence of actions during cooking. Save this classic recipe for your cookbook.

Ingredients:

• cabbage - a quarter of a head of cabbage;
• bay leaf – 2 pcs.;
• leek – 150 g;
• sweet pepper – 1 pc.;
• potatoes – 1 pc.;
• parsley - to taste;
• pepper, salt - to taste;
• garlic – 2 teeth;
• beef – 500 g;
• carrots – 2 pcs.;
• oil – 2 tsp.

Cooking method:

1. Cut 150 grams of onion into half rings, first cut carrots into thin circles, then cut each in half.
2. Cut the pepper into several pieces and then into thin strips.
3. Chop the garlic with a knife.
4. Divide the washed beef (you can use pork if you want) into several pieces.
5. In a prepared pan, first heat the oil (preferably olive), simmer the onion for 5 minutes, then add the rest of the chopped vegetables.
6. Pour water (about 2.5 liters) into the container and wait until it boils.
7. Add beef to vegetables, seasonings to taste.
8. When the liquid boils again, turn down the heat and cook for 2 hours, covering the pan with a lid.
9. After an hour, add diced potatoes and finely shredded cabbage.
10. Take the finished meat out, cut it into small pieces, put them in a pan and continue cooking.

With meatballs

It is not necessary to add cereal or noodles to this first course, because the quality of the hot dish will not suffer due to the absence of these components. Preparing potato soup with meatballs will take you about 45 minutes, provided that the meat product is fresh or already defrosted. By adding spinach to the minced meat, you will give the meatballs an original but refined taste.

Ingredients:

• bay leaf – 1 pc.;
• oil – 3 tbsp. l.;
• greens - to taste;
• potatoes – 4 pcs.;
• spinach – 50 g;
• salt, pepper - to taste;
• onion – 1 pc.;
• minced meat (chicken) – 400 g;
• carrots – 1 pc.

Cooking method:

1. Prepare the minced meatballs: add small onion cubes and chopped spinach to the mixture, beat 15 times with your hands or use a blender. Place in the refrigerator.
2. Peel a few potatoes and cut into cubes.
3. Add bay leaves to boiling water and add balls formed from chilled minced meat. Cook for 10 minutes.
4. Add potato cubes to the container.
5. Fry finely chopped onion and grated carrots; if desired, you can immediately add greens to the pan.
6. Combine the finished frying with the meatballs and cook until done for another 10 minutes.

With mushrooms

This version of lean milk hot will be appreciated by lovers of light dishes and vegetarians. Potato soup with mushrooms is prepared quickly and very simply at home, and the recipe does not require any special or expensive ingredients. The cream soup turns out to be delicate in taste, satisfying and deliciously aromatic. It is better not to feed very young children this dish, because champignons are hard on the stomach.

Ingredients:

• milk – 1 glass;
• carrots – 1 pc.;
• butter (drain) – 60 g;
• pepper, herbs, salt - to taste;
• flour – 2 tbsp. l.;
• potatoes – 6 pcs.;
• onion – 1 pc.;
• champignons – 300 g.

Cooking method:

1. Peel the prepared vegetables.
2. Cut the potatoes, add water, and let them cook. There should not be too much liquid, otherwise you will not get the desired consistency.
3. Chop the mushrooms finely and leave a few slices to decorate the finished potato soup.
4. In a frying pan, fry onion cubes, grated carrots, and mushrooms.
5. Sprinkle the mixture of mushrooms and vegetables with flour, stir, leave on the fire, after a couple of minutes pour in the dairy product, season to taste. Simmer for 10 minutes.
6. Grind all cooked ingredients using a blender.
7. When serving, sprinkle with herbs and place fried mushroom slices on top of the dish.

With dumplings

Both older and younger family members will enjoy eating this dish. Potato soup dumplings are very easy to make and kids love them. The second one turns out not only beautiful to look at, but also aromatic, thick and indescribably delicious. It is worth noting that instead of chicken meat, you can add stewed meat, but it is better to cook it in meat broth.

Ingredients:

• seasonings, herbs, salt - to taste;
• potatoes – 3 pcs.;
• onions, carrots - 1 pc.;
• mushrooms – 300 g;
• flour – 3-4 tbsp. l.;
• buckwheat – 0.5 cups;
• chicken or stew – 350 g;
• egg – 1 pc.

Cooking method:

1. When using breast meat, boil it in advance. You can add the finished stew at the end.
2. Prepare the dumpling mixture: boil the potatoes, mash them to a puree consistency, break an egg into it, add flour, add herbs, and add salt.
3. Chop the vegetables and cut the mushrooms into slices.
4. First fry the onion in vegetable oil, then add the carrots, then the mushrooms. Salt and pepper.
5. Add chicken or stew to the fried mixture, add broth, wait until it boils.
6. Add buckwheat and cook for about 15 minutes.
7. Place the dumplings last, and when they come to the surface, you can treat your household to delicious potato soup.

With cheese

The delicious taste of the dish will be appreciated even by those people who do not like to eat the first thing. Creamy potato soup with cheese is an ideal option for those who strive to eat healthy food or prefer vegetarianism. Be sure to include this dish in your diet, because it can be served in any form - cold or hot. Your dish will turn out like in the photo if you do everything step by step.

Ingredients:

• processed cheese – 50 g;
• salt, pepper - to taste;
• greens – 1 bunch;
• potatoes – 5 pcs.;
• carrots – 1 pc.;
• butter (butter) – 30 g;
• onion – 1 pc.

Cooking method:

1. Bring a saucepan with 1.5 liters of water to a boil. Pour in the potatoes (remember that it is better to cut them into small cubes). Cook until half cooked.
2. Chop the onion and grate the carrots.
3. Fry the vegetables until golden brown, placing them in a pre-heated frying pan with melted butter.
4. Mix the frying with half-cooked potatoes.
5. Add grated processed cheese.
6. 10 minutes before turning off, pepper, salt, add chopped parsley or dill, and if desired, throw in a couple of bay leaves.
7. When serving with potato soup, add a whole boiled egg or just the yolk to each bowl.

With egg

Be sure to save this recipe in your cookbook so that it is always at hand when you want to please your household with excellent hot food. Soup with potatoes and eggs should be on your table at least sometimes, because it is not only very tasty and aromatic, but also filling. Pasta adds special flavor notes to this version of the first course.

Ingredients:

• onions, carrots - 1 pc.;
• chicken fat – 150 g;
• spices, bay leaf - to taste;
• greens - to taste;
• pasta – 0.5 cups;
• potatoes – 3 pcs.;
• egg – 1 pc.

Cooking method:

1. Pour about 2 liters of water into a saucepan, add the fat cut into small pieces, add chopped onions and grated carrots. Cook the broth for 15 minutes.
2. Place potato cubes in a saucepan with broth.
3. Place pasta in boiling water, then add salt and season the liquid. Cook until the pasta and potatoes are ready.
4. Before turning off, beat in a raw egg and stir immediately.
5. Sprinkle with herbs before serving.

In a slow cooker

This kitchen appliance is a wonderful assistant that allows you to simultaneously prepare food and do other household chores. Potato soup in a slow cooker is a great option to deliciously feed the whole family, spending a minimum of time. Green peas add a special charm to the dish; you can also make it with chicken - you can add the ingredients according to your preference.

Ingredients:

• spices, herbs - to taste;
• potatoes – 3 pcs.;
• meat – 200-300 g;
• onion – 1 pc.;
• green peas – 200 g;
• carrots – 1 pc.

Cooking method:

1. Wash the meat, cut it into small pieces.
2. Peel the vegetables, prepare for cooking: chop the onion, cut the carrots into half rings, and cube the potatoes.
3. Before adding to the slow cooker, fry the onion.
4. Place all ingredients in a bowl and season. Turn on the “Extinguishing” mode for 1.5 hours.
5. Pour the finished dish into plates and garnish with chopped herbs.

In order to have a plate of unsurpassably delicious hot food on your dinner table, experienced chefs will share some secrets. Delicious potato soup will turn out if you take into account the following points:

1. You will prepare a dish with vegetables.
2. Add the roast (onions, carrots and herbs) to the pan 20 minutes before the end of cooking.
3. Make sure that the liquid does not boil for a long time over high heat, otherwise it will become opaque.
4. Add seasonings and bay leaf at the very end of the process.

Video

Potato soup, thanks to its simple composition and quick preparation, is one of the simplest and even ordinary dishes. But any vegetables and seasonings added to the soup will make it a very tasty, light and irreplaceable dish on the dinner table.

Classic potato soup

You can cook this soup with meat or chicken broth, but we offer you a vegetarian option for preparing the soup.

• Carrots – 1 pc.;
• Vegetable oil – 2-3 tbsp. spoons;
• Potatoes – 5-6 pcs.;
• Fresh herbs (parsley, dill);
• Onions – 1 pc.;
• Salt and spices to taste;
• Fresh tomatoes - 1-2 pcs.

1. Pour water into a saucepan to fill three-quarters of the capacity, put on fire and bring to a boil.
2. Peel the onions and carrots: cut the onion into small cubes, finely chop or grate the carrots.
3. Heat a frying pan, pour a little vegetable oil and fry the carrots and onions in it.
4. Wash the potatoes, peel them and cut into strips. Add potatoes to boiling water
5. When the water with potatoes boils, carefully skim off the potato starch foam and add the fry to the soup. Salt the soup.
6. Scald the tomatoes with boiling water and cut into small cubes. Before the end of cooking (10 minutes before) add the tomatoes.
7. 3-5 minutes before the end of cooking, add spices: bay leaf, several peas of allspice and ground black pepper.
8. After the soup boils, reduce the heat and simmer the soup, covered, until the potatoes are soft.
9. Remove the soup from the stove and add finely chopped herbs.

Serve the soup with sour cream and crackers, dried in the oven.

Brussels potato soup

This very light and low-calorie vegetarian soup is suitable for followers of therapeutic and other types of diets.

• Processed cheese – 400 g;
• Butter – 50 g;
• Potatoes – 4 pcs.;
• Broccoli – 400 g;
• Garlic – 2 cloves;
• Greenery;
• Onions – 1 pc.

1. Rinse the broccoli under running water, peel the potatoes. Place vegetables in boiling water.
2. Finely chop the onion and sauté in butter.
3. Remove the prepared vegetables from the water, place in a blender, add a little vegetable broth and mash until pureed.
4. Pour the vegetable puree back into the soup, add the fried onions and finely grated cheese. Let the broth boil, then reduce the heat and simmer for another 10 minutes.
5. Finely chop the garlic and add to the broth. Boil still for 3-4 minutes and remove the soup from the stove.
6. Garnish the finished soup with finely chopped herbs.

Garlic adds flavor and a slight piquancy to the soup - but do not cook it in the soup for more than 5 minutes, otherwise it will lose its taste.

Potato soup with mushrooms

To prepare the soup, you can use any mushrooms, but it is better if they are dried wild mushrooms.

• Pearl barley – 75-100 g;
• Carrots - 1 pc.;
• Vegetable oil – 2-3 tablespoons;
• Potatoes – 3-4 pcs.;
• Parsley and celery (roots);
• Dried mushrooms – 30-40 g;
• Onions – 1 pc.;
• Salt, ground black pepper.

1. Sort out the pearl barley and rinse it several times in running water. Pre-soak in cold water (for 2-3 hours).
2. Cut celery and parsley roots and carrots into small cubes. Finely chop the onion. Sauté vegetables and roots in a small amount of vegetable oil.
3. Boil the mushrooms in salted water, then remove, cool and finely chop.
4. Add the mushrooms to the vegetables and fry for a few more minutes.
5. Peel the potatoes and cut into large cubes.
6. In the remaining mushroom broth, successively add potatoes, then vegetables fried with mushrooms, bring the soup to a boil, then reduce the heat.
7. Add ground black pepper and salt to the soup and cook until the potatoes are ready.

Serve the soup with finely chopped herbs and sour cream.

• There are many options for how to cook potato soup: with vegetable, fish, meat, mushroom broth, with the addition of various cereals or legumes - but potatoes should remain the main and main ingredient in cooking.
• In a vegetarian or dietary version of preparing potato soup, you can replace half of the broth with kefir, adding it to the soup before the end of cooking (10-15 minutes).
• Potato soup turns out especially tasty if you add fresh tomatoes to it before the end of cooking for 5-7 minutes (except for milk soups). If tomatoes are not available, add 1-2 tablespoons of tomato puree when sautéing vegetables.
• Spices for potato soup: add bay leaf, allspice, hot peppercorns at the very end of cooking. Otherwise, they can give the soup an unpleasant bitter taste.
• You can add boiled eggs to vegetarian potato soup (when serving) - the soup turns out to be more satisfying.

Potato soups are prepared quite quickly and easily, which is why they are one of the most common first courses at any time of the year.

amazingwoman.ru

How to cook delicious potato soup - quick recipe

With the modern frantic pace of life, a woman is faced with a huge number of tasks both at work and around the house. The kitchen, stove, and cooking take up the lion's share of free time, which, of course, I would like to spend on something else, easier and more interesting, personal. That’s why every housewife is looking for recipes for dishes that would be tasty, nutritious and the preparation of which would require a minimum of hours and minutes.

Diet potato soup

A truly universal first course is potato soup. Its recipe, or rather recipes, is in the national cuisine of almost every nation. For example, for lunch or dinner you can cook this light and nutritious soup, which has very few calories and many beneficial properties. The calculation of products is given for 1 serving, i.e. increase it according to the number of eaters.

Diet potato soup

Recipe: peel and boil 2 potatoes (water - 1 glass or a little more). Set aside the broth and mash the potatoes well or rub them through a sieve. Pour in the broth and half a glass of milk, add salt and boil again. Boil a hard-boiled egg, grind the yolk with a teaspoon of butter and dissolve in hot soup. You can chop and add protein to it. It is advisable to serve with white bread croutons (loaf). This potato soup (it’s not for nothing that the recipe is called dietary) is recommended to be cooked for older people who have problems with the gastrointestinal tract, as well as for young children who are just getting used to regular, “adult” food.

Potato soup with leeks

Another option for a dietary dish for the first course is cream soup. It is cooked in almost the same way as described above, only more components are added. For example, the recipe recommends adding leeks and carrots to this potato soup. The ingredients are:

• 1 kg of potatoes;
• 2-3 carrots;
• 3-4 onion stalks;
• 3-4 tablespoons of butter;
• 2-3 yolks;
• a glass of whole milk.

Instead of milk, cream is also suitable - its fat content is slightly higher, which means the soup will be tastier.

Preparation: first you need to prepare (wash, peel, cut into pieces) the onion, grate the carrots and stew them a little in butter (butter or vegetable). Pour 5-6 glasses of water into a saucepan, add potatoes cut into slices or wedges, add onions and carrots and cook for about half an hour. Add salt, bay leaf and allspice. Then the entire soup mass must be rubbed through a sieve or blended with a blender (the bay and pepper should be removed). Pour in the milk and boil again. Boil the eggs. Grind the yolks with butter, stir in the soup. Serve croutons and croutons with the soup.

Potato soup with chicken broth

Meat broth makes delicious potato soup. The chicken recipe is an excellent proof of this. Fill the prepared carcass and giblets with 3 liters of cold water and put on gas. Place a whole medium-sized onion and 1-2 carrots and roots cut into pieces (celery, parsley, parsnip - 1 piece each) into the pan. Be sure to skim off any foam during cooking. When the meat is ready (if it begins to separate from the bones or is easily pierced with a fork), remove the chicken. Take out the onion too. Strain the broth. Peel 4-5 potatoes, cut into slices and add to the broth. Fry 1 chopped onion and 2 grated carrots, add to the soup shortly before the potatoes are fully cooked - appetizing yellow circles of fat will form on the surface of the liquid. Add salt, add seasonings and spices, be sure to add allspice. You can add canned green peas. When the soup is ready, let it sit for a while, covered. Place the meat on plates, pour in the soup and serve with mustard and white bread.

Recipe: Potato Meatball Soup

Cooked in the same broth as the previous one. Just boil the finished meatballs separately for about 5 minutes, and then add them to the soup and cook until fully cooked along with the potatoes. And, no matter what soup you prepare, be sure to sprinkle with herbs - it looks more appetizing and tastes more pleasant.

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Potato soup

Kulaida is a traditional first course prepared in the south of the Czech Republic. Incredibly fragrant, thick and rich, this soup perfectly satisfies hunger and gives a feeling of comfort.

Like many national dishes, this one potato soup there is no strict recipe. For example, Czech chefs are still arguing about whether mushrooms should be added to this dish... Editorial "With taste" invites you to try the basic recipe, and it’s up to you to decide about other additives!

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