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Potato soup with cheese

Potato and Cheese Soup

Add some variety to your menu with this delightful soup! A very close friend recommended this recipe to me about a year ago. Ever since, I've been making this "Cheese Paradise" soup for my family regularly — which is exactly why I'm sharing it with you. It's a great fit not only for anyone who loves food that's both tasty and wholesome, but also for those who prefer a vegetarian diet.

Annelly

Recipe author

Composition / ingredients

Servings:

Onion

Butter (for frying)

Processed cheese (or 100)

Carrot

Potatoes (or 6)

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 22 % 5 g

Carbohydrates 65 % 15 g

102 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

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First, bring 1.5 quarts (1.5 liters) of water to a boil, then add the diced potatoes. Cook the potatoes until about half done. Finely chop the onion. Grate the fresh carrot on the coarse side of the grater. Combine the onion and carrot. Heat the butter in a skillet, then add the onion and carrot and sauté the mixture until golden. Add the sautéed onion and carrot to the pot of potatoes. Gradually stir in the processed cheese (cut it into small cubes first for easy melting). At the end of cooking, season with salt and add fresh herbs to taste; you can also toss in a bay leaf and some black allspice. When serving, add a boiled egg yolk to each bowl. This soup will delight your loved ones and leave them full and happy. Enjoy!