Cheese Soup with Potatoes and Carrots

A delicious, velvety soup made with processed cheese—cheap and cheerful. :P

Recipe author

Servings:

Processed cheese

210

Potatoes

Carrot

Onion

Vegetable oil

Garlic

Paprika

Salt

Croutons

100

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 37 % 13 g

Carbohydrates 49 % 17 g

170 kcal

GI: 71 / 0 / 29

Cooking method

Cooking time: 30 min

Step 1:

Dice the processed cheese.
Step 2:

Dice the potatoes the same way.
Step 3:

Dice the onion and grate the carrot.
Step 4:

Sauté the vegetables.
Step 5:

Drop the processed cheese into boiling water and let it melt (I blitz it with an immersion blender to speed things up).
Step 6:

Once the cheese has melted, add the potatoes. When the potatoes are nearly done, stir in the sautéed vegetables, season with salt, and let it simmer another 5–7 minutes. Then blend the soup with an immersion blender until smooth. Garnish with fresh herbs and croutons. :)

To make the croutons: cut half a baguette into roughly 1/2-inch (1 cm) cubes. Spread them on a baking sheet, sprinkle with paprika, drizzle with garlic oil, toss to coat, and put them in a preheated oven. Bake until golden and crisp, stirring occasionally.