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Cheese soup with smoked sausages

Cheese Soup with Smoked Sausage

A delicious cheese soup for the first course today! This fragrant, hearty soup with processed cheese gets a flavor boost from smoked sausage. You can make it with boiled frankfurters or hunter's sausages instead. The one rule: use good-quality processed cheese!

Angel

Recipe author

Composition / ingredients

Servings:

Potatoes

300

Carrot

150

Onion

100

Sausage (smoked sausage)

450

Processed cheese

300

Vegetable oil (for the sauté)

Salt

Pepper

Fresh herbs (dill + parsley, 20 sprigs)

Water

3.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 56 % 5 g

Carbohydrates 22 % 2 g

53 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather these simple ingredients and peel the vegetables. Use good-quality processed cheese—the flavor of your soup depends entirely on it!
Step 2:

First, cut the potatoes into roughly 1/2-inch (1 cm) cubes—cut them however you like, but I prefer this in soup. Cover with boiling water and set to cook.
Step 3:

Make the sauté. Finely dice the onion. Heat the vegetable oil in a skillet and cook the onion until soft.
Step 4:

Grate the carrot on the medium holes of a grater.
Step 5:

Add the carrot to the onion and keep sautéing them together.
Step 6:

Check the potatoes—they should be nearly cooked. Cut the processed cheese into cubes so it melts into the soup more easily.
Step 7:

Add the cheese to the potatoes and stir—you'll see it start to melt as you go.
Step 8:

Cut the sausage into rounds. I'm using smoked, but you could use frankfurters—the kind of sausage shapes the soup's flavor, and smoked sausage gives it that signature aroma!
Step 9:

Add the sausage to the sauté, stir, and let it brown lightly.
Step 10:

Stir the sauté into the soup. Season with salt and pepper to taste—but taste as you go, since the sausage and cheese are already salty, so don't overdo it.
Step 11:

Chop the herbs (I use dill and parsley) and add them to the soup—be generous, they really belong here. Bring to a boil over high heat, lower the heat, and simmer for 5 minutes. Turn off the heat, cover tightly, and let the soup rest for 10 minutes. The flavor gets even better—trust me!
Step 12:

Serve the soup with a slice of fresh bread—it's delicious. Enjoy!
Step 13:

Enjoy!

The star of this dish is the smoked sausage—it's what gives the soup its distinctive, one-of-a-kind taste and aroma. That said, cheese soup is a blank canvas. Instead of smoked ingredients you can add sautéed mushrooms, cooked meat, or plain frankfurters—whatever you like! Give it a try, and cook with pleasure!