A simple, budgetary and very tasty first course - mashed potato soup. Its taste can easily be made more vibrant and interesting with the help of various additives. For example, using croutons, mushrooms, cheese, bacon and other suitable ingredients.

Classic Mashed Potato Soup

Ingredients: 700-760 g of potatoes, large onions, 4-5 garlic cloves, 20 g of butter, half a glass of low-fat cream, salt, seasonings.

  1. Chopped onions are fried directly in the pan. When the vegetable slices are gilded, potato slices are poured into it, water is poured and salt is added.
  2. Coarsely chopped garlic is fried in a separate bowl in butter.
  3. Ready potatoes are transferred to another pan and mashed. Then it is diluted with the remaining broth to the desired consistency of the future soup.
  4. It remains to add the garlic along with all the oil from the pan and grind the treat again.
  5. If necessary, the soup is salted and seasoned with spices.

Served hot with cream.

With croutons

Ingredients: 370 g of potatoes, 40 ml of soy sauce, 370 ml of chicken broth, 90 ml of low-fat cream, 20 g of butter, onion, carrot, 1/3 of the loaf, salt.

  1. White bread gets rid of the crust, cut into small cubes and dried in the oven.
  2. Peeled, chopped vegetables are cut in medium slices, placed in a pan with warmed butter and stewed until soft.
  3. Then the broth is poured into the container and the mass is cooked for 25-30 minutes.
  4. Sauce, cream and salt are added to the almost finished soup. The pan is removed from the stove and its contents are crushed by a blender.

Ready mashed potato soup with croutons is served.

Mashed potato soup with chicken

Ingredients: large chicken breast, turnip (1 pc.), 4-5 potatoes, 70 g butter, fresh herbs to taste, salt, a pinch of turmeric.

  1. In a pot of water, peeled potato sticks and breast are laid out. As soon as the vegetable is boiled, you can fill in the turmeric and add the onion cubes fried in butter until golden brown.
  2. The meat is removed from the bone, cut and returned to the pan.
  3. Potato soup with chicken is mashed and salted.

Each serving is plentifully sprinkled with chopped herbs.

With mushrooms

Ingredients: 7-8 medium potatoes, onions, 230 g champignons, large carrots, salt, a mixture of spices for soup, butter.

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  1. The potato is cooked in salted boiling water before boiling. Then it is transferred to a separate pan, mashed with a blender and diluted with broth to the desired consistency.
  2. Slices of fresh mushrooms, along with arbitrarily chopped vegetables, are fried in well-heated butter for 8–9 minutes.
  3. The contents of the pan are transferred to the potato base. The dish is flavored with selected spices.

Puree soup with mushrooms is served along with white bread toast.

Gentle soup with mashed potatoes and cheese

Ingredients: 1 liter of chicken stock, 620-720 g of potatoes, carrots, turnip onions (1 pc.), 2 tbsp. l butter, white pepper, 3 cream cheese, salt.

  1. All vegetables are peeled, washed and finely chopped, after which they are laid out in an oiled form and sent to the oven to bake until a crust appears. At the same time, a temperature of 200-210 degrees is set.
  2. The broth is brought to a boil, pieces of processed cheese, salt and vegetables from the oven are laid in it.
  3. The soup will be cooked until the potatoes soften.
  4. Next, the mass is mashed and sprinkled with white pepper.

Ready mashed potato soup with cheese is served hot for lunch. You can add a little chicken left over after cooking the broth.

Fancy Bacon

Ingredients: 4 potatoes, 6 strips of bacon, 70 g butter, 3 tbsp. l grated cheese and flour, 2-3 garlic cloves, half a liter of vegetable broth, turnip onion (1 pc.), a bunch of various fresh herbs, salt.

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  1. Pieces of bacon are fried until golden brown in butter, and then laid out on a paper towel.
  2. The potato is peeled, cut into arbitrary pieces and boiled until cooked.
  3. Onion cubes are fried in the same pan where bacon was previously prepared.
  4. After a couple of minutes, flour is poured to the onion cubes. The mass is filled with broth and as soon as the liquid boils, the fire becomes minimal. So the mass languishes for 7-8 minutes.
  5. The contents of the pan are laid out on the cooked potatoes. The mixture is salted and mashed.
  6. Grated cheese, chopped herbs and crushed garlic are added to it.

Served in portions. Strips of bacon are laid out on each individual plate.

Diet Carrot and Potato Soup

Composition of products: 1-2 pcs. onion turnips, 4-5 large carrots, 3-4 potatoes, salt, fresh herbs, 2.5 l of filtered water.

  1. Peeled and coarsely chopped vegetables are poured with salted water and sent to boil. You need to cook them until soft.
  2. When the resulting mass cools down slightly, it must be turned into mashed potatoes using a high-speed blender.
  3. The mixture is salted to taste and brought to a boil.

The resulting soup with chopped fresh herbs is served.

With broccoli

Ingredients: 700 ml of filtered water, a full glass of low-fat cream, 230 g of broccoli, 620 g of potatoes, salt, favorite spices.

  1. First of all, the potato is peeled, cut into small cubes, poured with salt water and cooked until semi-soft.
  2. Next, cabbage is poured into the pan, divided into small inflorescences. Several miniature ones can be left to decorate an already prepared dish.
  3. Vegetables are boiled together until cooked. When they become soft, the mass is removed from the fire. As soon as it cools slightly, the ingredients turn into a homogeneous, thick mixture with a hand blender.
  4. Cream is added to future soup. The mass is again whipped and warmed up. You can’t bring the dish to a boil at this stage.
  5. The treat is salted and sprinkled with selected spices.

Soup with garlic croutons is served.

In a slow cooker

Ingredients: 5-6 potatoes, carrots, 90 g of fresh mushrooms and the same amount of smoked brisket, small onion, 2 tbsp. any broth, a piece of butter, salt.

  1. In a “smart pan” in a program designed for frying, onion cubes and coarsely grated carrots are fried in butter. In the process, the ingredients need to be mixed often.
  2. When vegetables are gilded, slices of smoked meat spill out to them. Together, the products are cooked for a couple of minutes.
  3. Next, the broth is poured into the bowl and raw potato wedges are added.
  4. The device is put into extinction mode and the dish simmers under a closed lid for 40–45 minutes.
  5. Then, with a slotted spoon, all the thick is removed from the container, rubbed through a sieve and diluted with broth to the desired consistency. The mass is salted. At this stage, you can add your favorite seasonings to taste.
  6. The plates of fresh mushrooms are fried separately.

The finished soup is poured in portions and on top of each serving is decorated with slices of fried mushrooms.

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