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Cheese soup mashed potatoes with melted cheese and chicken

Creamy Cheese and Chicken Soup

A tender, nourishing puréed soup with a cheesy flavor. Soup is a must for a proper lunch, and a puréed soup is a wonderful choice. The chicken makes it more filling, while the melted cheese gives it a smoother, richer taste. Anyone who loves cheese is sure to enjoy this soup.

Julia

Recipe author

Cheese soup mashed potatoes with melted cheese and chicken

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Composition / ingredients

Servings:

Chicken fillet

260

Water

1.2

Potatoes (2 medium potatoes)

250

Carrot

Onion

Vegetable oil

Salt

Processed cheese

180

Bay leaf

Peppercorns

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 5 g

Fats 43 % 6 g

Carbohydrates 21 % 3 g

66 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Prepare the ingredients for the creamy cheese and chicken soup.
Step 2:

Wash the chicken fillet and put it in a pot of cold water.
Step 3:

Bring it to a boil. Skim off the foam that forms so it doesn't spoil the look of the broth.
Step 4:

Cook the fillet over medium heat for 20 minutes. Then add the bay leaf, peppercorns, and allspice, and cook until done.
Step 5:

Peel, wash, and roughly cut the carrot. There's no need to cut it too finely.
Step 6:

Peel and wash the onion, and likewise cut it into fairly large pieces.
Step 7:

Sauté the vegetables in a skillet with vegetable oil until soft, stirring now and then.
Step 8:

Peel, wash, and dice the potatoes.
Step 9:

When the chicken is cooked, remove it from the broth along with the spices. Add the potatoes to the broth and bring it to a boil. Cook at a moderate boil until the potatoes are half done, then add salt.
Step 10:

Add the sautéed vegetables and stir. Cook the soup at a gentle boil for 10 minutes.
Step 11:

Shred the chicken fillet or cut it up with a knife. Add it to the pot and stir. Simmer the soup over low heat for 3–5 minutes.
Step 12:

Take the pot off the heat and purée the soup with an immersion blender until completely smooth.
Step 13:

Grate the processed cheese on a coarse grater.
Step 14:

Return the pot to the stove and add the processed cheese.
Step 15:

Warm the soup over low heat, stirring constantly.
Step 16:

The cheese should melt completely and the mixture turn smooth. Let the puréed soup rest, covered, for 10 minutes. In that time it takes on a pleasant, thick, velvety consistency. When serving, you can garnish the soup with fresh dill, parsley, or celery, or serve it with crunchy croutons. Enjoy!

You can use other parts of the chicken (thighs, drumsticks), which makes the soup richer and more filling. It's best to choose a processed cheese with no milk-fat substitutes, or the cheese may melt poorly or not all the way. The soup comes out with a delicate, mild flavor and a medium consistency. It's easy to digest and gentle on the stomach, a nice addition to a kids' menu, and well suited to the diets of older people, too.