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Cheese soup with processed cheese
Cheese soup with processed cheese is a great alternative to all meat and fish soups. It cooks very quickly, tastes delicious, hearty, and light.
The ingredients are all accessible and inexpensive – potatoes, onions, carrots, processed cheese, and salt with seasonings. The time spent on preparation will not exceed 20 minutes and there are no strict rules.
Ingredients
Show ingredients
For 2 liters of water, prepare:
- 4-5 medium potatoes;
- 1 small carrot;
- 1 medium onion;
- 2 processed cheese.
Preparation
- Peel the vegetables and pour water over them, it doesn’t matter if the water is cold or boiling – the result will be the same. But to save time, you can put a pot of water on the heat, and while it boils, prepare all the vegetables.
- They should be boiled for about 10 minutes. Don’t forget to salt. If desired, you can add a mushroom broth cube. As soon as the vegetables are cooked, add the grated cheese and let it boil for 2-3 minutes.
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- At this stage, our soup should be turned into a cream soup: for this, you can scoop out all the ingredients with a slotted spoon and strain them through a sieve, or process them in a food processor or blender. Our goal is to turn the broth with pieces of vegetables into a homogeneous mass.
- Now is the time to add spices. These can be dried or fresh herbs, any peppers, turmeric, ginger. Mix the cream soup well, bring to a boil, and turn it off.
- The cheese soup with processed cheese can be served. A great lunch or light dinner. If you are cooking for small children or people with gastrointestinal issues, be careful with the spices – you can avoid adding them altogether. It can be served topped with sour cream. It’s better not to reheat the soup, but to prepare just enough to eat immediately, rather than leaving it for the next day.
