Creamy Potato Soup with Cheese
A creamy and original potato soup with cheese is made very flavorful by using ginger and dried garlic. And the croutons for serving will add spiciness and richness to the texture of this soup. As an option, you can prepare your own fried pieces of white bread!
Information
Ingredients
- Water2 l
- Chicken breast1 piece
- Potatoes6 piece
- Processed cheese180 g
- Garlic powder0.5 teaspoon
- Ginger0.5 teaspoon
- Cream150 ml
- Paprika2 teaspoon
- Bread crumbson taste
- Bay leaf1 piece
- Allspice3 piece
- Salton taste
Directions
Prepare all the ingredients. Instead of chicken breast, you can take 2 pieces of fillet, but the broth will be less rich. It is better to use processed cheese without additives, in bars or jars. To add aroma to the potato cheese soup, it is desirable to use dried spices. Cream can be any fat content, to taste. Use white bread croutons for serving.
Pour water into a saucepan and bring to a boil washed chicken breast. After boiling, remove the foam from the broth, add 0.5 cup of cold water, salt, bay leaf, and allspice. Cook over low heat for 25-30 minutes.
Peel and dice the potatoes into small cubes. If the processed cheese is in the form of a bar, peel and cut it. Remove the chicken breast from the broth and let it cool slightly. Remove the bay leaf and allspice from the broth.
Cook the potatoes and cheese in the broth until the potatoes are cooked, about 15 minutes.
Separate the chicken meat from the bones and finely chop, immediately add to the soup.
Remove the cooked soup from heat and puree it with an immersion blender. Add garlic and ginger, taste it and season with salt if necessary. Adjust the amount of spices according to your taste. Pour in the cream and mix the soup, heat it up slightly. Serve the soup sprinkled with paprika, optionally season with freshly ground pepper and serve with croutons. Potato cheese soup is ready, enjoy your meal!
