Creamy Potato Soup with Croutons: A delicious lunch! Potato soup with croutons.

Cream soup with croutons is an ingenious culinary combination. The delicate semi-liquid structure of the soup, complemented by a hard component, played into contrast and won a lot of fans.

Below we will tell you in detail how to prepare pureed potato soup with croutons.

Potato soup with garlic croutons - recipe

potato tubers – 1000 g;
onion – 80 g;
carrots – 75 g;
garlic – 3 cloves;
refined vegetable oil – 25 ml;
butter – 25 g;
white bread – 260 g;
ground black pepper – 60 g;
ground allspice – 2-3 pcs.;
salt - to taste;
any fresh herbs of your choice.

Wash the potato tubers thoroughly, remove the skins, cut them into several arbitrary pieces and place them in a saucepan. Pour filtered water over the vegetable until it covers it by about two centimeters. Place the container on the fire, heat to a boil, add some salt and bring to readiness over moderate heat.

Step-by-step video recipe

Meanwhile, peel the onions and peel the carrots. Chop the onion into small cubes and pass the carrots through a grater. Fry the vegetables until soft in a heated frying pan with a mixture of butter and vegetable oil.

Let's also prepare garlic croutons. Cut the bread into small cubes, place them on a baking sheet and place in an oven preheated to 195 degrees for ten minutes. Peel the garlic, squeeze it through a press, add it to the hot crackers and mix.

When ready, drain half the liquid from the potatoes into a separate bowl, but do not pour them out. Crush the potatoes with a potato masher or puree them with a blender. Then dilute it with the reserved broth to the desired consistency, season to taste with allspice and black pepper and transfer the contents of the pan into the pan. You can leave the pieces of vegetables whole, and use the blender again to achieve a homogeneous puree.

Serve the finished mashed potato soup with previously prepared croutons and finely chopped fresh herbs.

Potato soup with chicken and croutons - recipe

chicken breast fillet – 550 g;
potato tubers – 950 g;
onion – 125 g;
carrots – 125 g;
filtered water – 2.5 l;
parmesan - to taste;
croutons – 250 g;
ground black pepper – 60 g;
salt - to taste;
fresh dill and parsley.

Cut the washed chicken breast into small slices, add water and boil for fifteen minutes. Then add the vegetables, pre-peeled and cut into several pieces, add salt to taste and cook until all the vegetables are ready. Then pour off most of the broth. Puree the chicken and vegetables using a blender and dilute with broth to the desired consistency. Add ground black pepper to taste and mix.

The mashed potato soup should be thick, so take the amount of ingredients depending on the volume of the dish.

It often happens that there is absolutely not enough time to prepare lunch or dinner (let’s not hide, the desire is not always there either). And I really want to eat nourishing and tasty. Our recipe for mashed potato soup will help you cope with this task. It will take minimal time to prepare, and the taste will not disappoint.

We cut the potatoes into arbitrary shapes, since you still have to mash them. Pour in water so that it covers the potatoes by 2-3 centimeters and set to cook.
When the potatoes boil, add salt and reduce heat.
Meanwhile, finely chop the vegetables and fry them in any vegetable oil. Some people use fat, but then the soup will be too fatty.
When the potatoes are cooked, puree them using a wooden mortar or pass through a sieve. We don’t drain the water, but there’s no need to add it either.
Add the fried vegetables to the puree and return to the boil. If you are preparing the soup for two times, then immediately add the chopped herbs so that they also boil.

Mashed potato soup is ready!

But what is puree soup without croutons? To make croutons or, in other words, crackers, cut the bread into slices. You can fry it in a frying pan, or you can put it on a baking sheet and put it in a low-heat oven. When the bread is toasted, rub it with garlic and cut into small pieces. To prevent the croutons from becoming soggy, add them to the mashed potato soup just before serving.

Potato soup with chicken

If you have a question about how to make potato soup with chicken, then use the following recipe.

Chicken breast or thigh 500 gr.
Potatoes 6 pcs.
Carrots and onions 2 pcs.
Parmesan cheese or other hard cheese
Greenery
Spices

Pour the meat with about two liters of water and set to cook for 15 minutes.
Throw in the peeled and cut into pieces vegetables. Cook until done.
If you used meat on the bone in the preparation, take it out and separate the pulp.
Grind meat and vegetables. You can do this separately, or you can do it directly in the broth. After you have pureed the ingredients, put the soup back on the heat and boil.
Immediately before serving, add croutons and garnish the soup with grated cheese and herbs.

You can make mashed potato soup even richer with the help of bacon. Fry it in a frying pan without adding oil. If the bacon seems too greasy, you can put it on a napkin after frying to remove excess fat. Add it to the plate along with the cheese and herbs. Now your dish looks like the photo in culinary magazines.

You can add mushrooms

The meat in the recipe can be replaced with mushrooms. To do this, instead of chicken, take 200 grams of any mushrooms.

Boil the potatoes. Drain the water in which it was boiled into a separate bowl and grind it using a blender.
Cut vegetables and mushrooms into small cubes. To prevent the mushrooms from darkening and spoiling the appearance of the soup, sprinkle them with lemon juice.
Fry onions, carrots and mushrooms in different pans.
Add the fried vegetables and mushrooms to the puree, stir well and pour in the potato broth. Place on the fire and boil for about a minute.
Just like in other recipes, we decorate with croutons and herbs.

This recipe is good because it can be used in a vegetarian menu, and mushrooms will be a complete replacement for meat.

A lot of dishes can be prepared in a slow cooker. Our mashed potato soup was no exception. If you are preparing pureed vegetable soup, then it will be enough to set the timer for 15-30 minutes in the Soup or Stew mode, it all depends on the model of your multicooker. If using meat, increase cooking time to 1 hour.

A very important point. When you prepare pureed soups in a slow cooker, grind the finished products in another container. Blender blades can scratch the sides of the bowl, causing food to continue to stick to the surface.

As you can see, our puree soup is a universal dish. It can be cooked from just vegetables while observing fasting, or you can prepare a full-fledged hearty dish by boiling it on the bones with the addition of bacon.

Depending on your tastes and preferences, such soups can be seasoned with sour cream or simply decorated with herbs. Those who like spicy foods can add garlic at the end of cooking, and to add a spicy taste, lightly sprinkle the soup with chopped marjoram.

Most adults do not perceive mashed potato soup (cream soup) as something serious; many take this dish as a type of baby food. However, this is just a misconception, because pureed soup prepared according to a simple recipe will become a complete and appetizing first course for every family member. With a delicate flavor and an enveloping, thick texture, this easy-to-prepare dish literally works wonders and can satisfy the needs of the most discerning gourmets.

Everyone knows about the property of potatoes to boil well both in water and in milk, so pureed soup from them can be prepared using any base. It can be meat, chicken or fish broths, vegetable and mushroom broths or milk. It is acceptable to use a base of bouillon cubes in recipes. The taste of the dish will be much softer and the consistency more tender if you add cream and milk to its base. A very tasty, nutritious and at the same time dietary soup is based on chicken or turkey broth with low-fat cream.

Having decided to make mashed potato soup, you can edit the recipes based on personal preferences, without being afraid to experiment with the ingredients. When potatoes are the main component of a dish, any addition will be quite harmonious. For example, this soup with potatoes and carrots has a brighter color, a sweetish taste with a hint of carrot aroma. And if you serve fragrant garlic croutons with a hot dish, it will not only warm you up in cold weather, but will also help prevent colds.

A few easy recipes

There are many recipes for making such soups. They contain various combinations of vegetables with mushrooms, cereals, meat, fish, and various types of cheeses. However, mashed potato soups are considered the most popular.

Simple with potatoes

You can use regular chicken or meat broth as the basis for this dish, which will make the dish more satisfying.

Required products:

Making pureed potato soup is very simple. This is done like this:

Cut the peeled and washed vegetable into small slices and boil until half cooked in broth or water, adding a little salt.
Whip the cream with the egg white, first separating it from the yolk and pour the mixture into the potatoes.
Bring the vegetable to readiness and puree in a blender.

Serve the finished dish sprinkled with chopped herbs and crackers.

Mushroom soup from A. Skripkina

Champignons in this recipe can be quite successfully replaced with any mushrooms.

Required components:

Prepare potato puree soup with mushrooms as follows:

The potatoes need to be boiled, pour the broth into a separate cup, and chop using a blender. Cut the carrots and onions into cubes, and the champignons into arbitrary slices. Fry the mushrooms for about 8 minutes. Separately, sauté the onions and carrots until soft. Combine champignons with whipped potatoes, fried vegetable cubes and add broth. Mix everything thoroughly and bring to a boil.

Garnish the finished dish with herbs and serve with fried croutons.

Cheese with croutons

Preparing this delicious dish will take the hostess no more than an hour, but will delight guests and household members with an unforgettable taste. And if you don’t take meat broth as a basis and don’t add smoked meats, even the most convinced vegetarians will be delighted.

List of ingredients for soup:

Garlic croutons go great with this dish. For them you need to take:

4 slices of bread;

1 large clove of garlic;

salt pepper;

1.5 tsp. sweet ground paprika;

2 tbsp. l. olive oil.

To decorate the finished dish, you can take any greens; onions and slices of pork (bacon).

Peel and wash all vegetables. Finely chop half the garlic and leeks and sauté in butter over very low heat. Coarsely grate the carrots and fry them along with the garlic and onions. Cut the peeled sweet peppers and celery into equal medium cubes. Fry a little, adding bay leaf.

Put water (or broth) on the fire for the soup base. Cut the potatoes into small equal cubes and add them to the boiling base along with the fried roots and vegetables. Season everything with pepper, add a little salt and cook for 20 minutes at low boil.

While cooking, prepare croutons: Dry the bread slices in a toaster or oven, and then rub with the remaining garlic. Cut the fragrant bread into small cubes, sprinkle with paprika, pepper, and salt. Fry the croutons in heated olive oil, stirring constantly so as not to burn.

Cut the onion into thin rings, dip in flour and fry in butter until golden brown.

Cut the bacon into strips and fry until crispy.

Drain the broth from the soup into a separate cup and puree the vegetables in a blender.

Add broth to the resulting mass to make a puree similar in consistency to liquid sour cream.

Add grated cheese to this puree and simmer on low heat. Stir constantly and vigorously until the cheese is completely dissolved.

It is better to serve the dish in portions, garnish with fried onion rings, slices of crispy bacon and chopped herbs, and place the croutons on a common plate.

Vegetable with zucchini

Preparing this amazing tasting soup will take about half an hour and does not require much effort. And during Lent, such a dish will become simply irreplaceable.

Necessary products (for a 3-liter saucepan):

Cut the onion into several large pieces and simmer in a saucepan in sunflower oil, cover with a lid and set the heat to moderate.

Cut the carrots into arbitrary slices and simmer with the onions. Cut the zucchini into large pieces and add to the pan with the carrots and onions. Mix everything well and continue simmering, covering the pan with a lid. Coarsely chop the peeled potato tubers and add to the vegetables.

Fill the food with water 20 cm above the level of the potatoes. Salt everything, mix and cook until the food is completely cooked. Grind the prepared vegetables in a blender and bring to the desired thickness, adding boiling water.

Taste and, if necessary, add salt and spices. Bring the resulting mass to a boil over low heat and add chopped herbs and onions. It is advisable to serve the finished cream soup with white croutons or black bread croutons.

With chicken and potatoes

Dietary mashed potato soup, the recipe of which does not contain a drop of oil, but only white poultry meat.

Required components:

Place the chicken fillet in 2 liters of boiling water and cook for about a quarter of an hour, skimming off the foam if necessary. Peel the vegetables, cut into slices, and cook with the meat until done. Pour the resulting broth into a separate bowl, and grind the vegetables and chicken fillet in a blender.

Dilute the resulting puree with broth and, stirring, bring to a boil. Serve the finished dish in portions, decorated with grated cheese, chopped herbs and croutons.

With peas and smoked meats

Very tasty, aromatic, and most importantly, hearty pea soup that will not leave anyone indifferent. The seared brisket and pork ribs pair beautifully with the tender texture of the dish.

Required Products:

0.3 kg smoked pork ribs;
0.2 kg bacon or brisket;
1 medium carrot;
0.2 kg of dry peas;
1 onion;
3 potato tubers;
3 tbsp. l. sunflower oil;
herbs, spices and salt - to taste.

Rinse the ribs and add 2 liters of cold water and cook for about half an hour. Cool the finished ribs and divide the meat into small pieces. Wash the peas and cook in the broth left over from the ribs. Cut the potatoes into small cubes and send them to the peas a quarter of an hour after the broth boils. If necessary, add salt and your favorite spices.

Finely chop the carrots and onions, fry until soft and add to the potatoes and peas. Cut the brisket or bacon into strips and fry along with the meat from the ribs until golden brown. There is no need to add oil: the meat will release enough fat. When the potatoes and peas are ready, puree the soup with a blender, and then mix the mixture with the fried meat.

The finished soup needs to sit for about a quarter of an hour, and then it can be served, garnished with fresh herb leaves.

With porcini mushrooms in a slow cooker

To make amazingly delicious potato soup in a slow cooker, you will need a maximum of one hour and a minimum of effort. But a delicious lunch or dinner for the whole family will be provided.

Required Products:

Grate all vegetables through a coarse grater. Rinse the mushrooms well. Coarsely grate 3 of them. For decoration, leave one and cut the rest into 4 pieces.

Fry vegetables with grated mushrooms in 2 tbsp. l. butter, placing everything in a multicooker bowl and setting the “BAKING” mode for 10 minutes. Mix water with milk and add to the fried vegetables along with quartered mushrooms. Add salt and spices.

Mix everything well and cook in the “Multi-cook” mode for about a quarter of an hour. After this, add semolina to the soup, stirring vigorously. Cook for another 2 minutes without changing the mode and stirring. Cut the remaining mushroom for decoration into small slices and fry until golden brown.

Cover the finished soup and let it brew for a while. Serve the dish in portions, garnished with mushrooms and sprigs of fresh herbs.

After the first serving of this soup, everyone will be able to fully appreciate all its advantages. A hot, tender dish with an enveloping texture, simple and quick preparation, availability of the necessary ingredients - these are already enough reasons to include pureed soups in the diet of the whole family. However, there are at least three more reasons why recipes for pureed soups should always be on hand.

Puree soups will appeal not only to adults, but also to children, especially those who do not like to eat regular soups with whole pieces of vegetables for lunch. For many mothers, these recipes become a real godsend, because the problem of feeding the “little one” disappears by itself after the first serving.

They are convenient to take with you. Ideal at work or on the road, where you often crave hot home-cooked food. Simply pour fresh soup into a thermos, and a complete lunch will be provided. Just pour it into a mug and enjoy. In addition, this option is much healthier than store-bought synthetic soups, which are “brewed” with boiling water.

The taste of ordinary mashed potato soup is quite simple, but if you cook it constantly, changing the accompanying ingredients, the dish can turn into a delicious treat. You can serve hot soup, sprinkling a portion with grated cheese, garnishing with slices of fried bacon or shrimp. There are no strict technological maps for such a dish, so you can experiment with it, adding ingredients to your taste.

Attention, TODAY only!

A simple, budget-friendly and very appetizing 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 potato soup

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

Chopped onions are fried directly in the pan. When the pieces of the vegetable turn golden, add potato slices, add water and add salt.
Coarsely chopped garlic is fried in a separate bowl in butter.
The finished potatoes are transferred to another pan and pureed. Next, it is diluted with the remaining broth to the desired consistency of the future soup.
All that remains is to add the garlic along with all the oil from the frying pan and chop the treat again.
If necessary, the soup is added and seasoned with spices.

The dish is served hot with cream.

With croutons

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

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

Serve ready-made mashed potato soup with croutons.

Potato soup with chicken

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

Place peeled potato wedges and breast into a pan of water. As soon as the vegetable is boiled, you can add turmeric and add onion cubes fried until golden brown in butter.
The meat is removed from the bone, cut and returned back to the pan.
Potato soup with chicken is pureed and salted.

Each portion of the treat is generously sprinkled with chopped herbs.

With mushrooms

Ingredients: 7-8 medium potatoes, onion, 230 g champignons, large carrots, salt, soup spice mixture, butter.

Potatoes are cooked in salted boiling water until boiled. Next, it is transferred to a separate pan, pureed with a blender and diluted with the broth to the desired consistency.
Slices of fresh mushrooms along with randomly chopped vegetables are fried in well-heated butter for 8-9 minutes.
The contents of the frying pan are transferred to the potato base. The dish is flavored with selected spices.

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

Delicate puree soup with potatoes and cheese

Ingredients: 1 liter of chicken broth, 620-720 g of potatoes, carrots, onion (1 pc.), 2 tbsp. l. butter, white pepper, 3 processed cheeses, table salt.

All vegetables are peeled, washed and finely chopped, after which they are laid out in an oiled pan and sent to the oven to bake until golden brown. In this case, the temperature is set to 200-210 degrees.
The broth is brought to a boil, pieces of processed cheese, salt and vegetables from the oven are placed in it.
The soup will simmer until the potatoes soften.
Next, the mass is pureed and sprinkled with white pepper.

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

Unusual option with 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, onion (1 pc.), a bunch of various fresh herbs, salt.

Pieces of bacon are fried until golden brown in butter, and then laid out on a paper towel.
The potatoes are peeled, cut into arbitrary pieces and boiled until tender.
Onion cubes are fried in the same pan where the bacon was previously cooked.
After a couple of minutes, add flour to the onion cubes. The mass is filled with broth and as soon as the liquid boils, the fire is reduced to a minimum. So the mass simmers for 7-8 minutes.
The contents of the frying pan are added to the cooked potatoes. The mixture is salted and turned into puree.
Grated cheese, chopped herbs and crushed garlic are added to it.

The soup is served in portions. Place strips of bacon on each separate plate.

Diet carrot and potato puree soup

Product composition: 1-2 pcs. onions, 4-5 large carrots, 3-4 potatoes, salt, fresh herbs, 2.5 liters of filtered water.

Peeled and coarsely chopped vegetables are poured with salted water and sent to cook. They need to be cooked until softened.
When the resulting mass has cooled slightly, it must be pureed using a blender operating at high speed.
The mixture is salted to taste and brought to a boil.

The resulting soup is served with chopped fresh herbs.

With added broccoli

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

First of all, the potatoes are peeled, cut into small cubes, filled with salt water and cooked until semi-soft.
Next, cabbage is poured into the pan, divided into small inflorescences. Several miniature ones can be left to decorate a ready-made dish.
Vegetables are cooked together until fully cooked. When they become soft, the mass is removed from the heat. Once it has cooled slightly, use an immersion blender to blend the ingredients into a smooth, thick mixture.
Cream is added to the future soup. The mass is whipped again and warmed up. You cannot bring the dish to a boil at this stage.
The treat is salted and sprinkled with selected spices.

The soup is served with garlic croutons.

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, table salt.

In a “smart pan” in a program designed for frying, onion cubes and coarsely grated carrots are fried in butter. The ingredients must be stirred frequently during the process.
When the vegetables turn golden, add pieces of smoked meat to them. Together, the products cook for a couple more minutes.
Next, the broth is poured into the bowl and raw potato cubes are added.
The device is switched to stewing mode and the dish is simmered under a closed lid for 40-45 minutes.
Next, use a slotted spoon to remove all the grounds from the container, rub them through a sieve and dilute with broth to the desired consistency. The mass is salted. At this stage, you can add your favorite seasonings to taste.
The slices of fresh mushrooms are fried separately.

The mashed potato soup should be thick, so take the amount of ingredients depending on the volume of the dish.

We cut the potatoes into arbitrary shapes, since you still have to mash them. Pour in water so that it covers the potatoes by 2-3 centimeters and set to cook.
When the potatoes boil, add salt and reduce heat.
Meanwhile, finely chop the vegetables and fry them in any vegetable oil. Some people use fat, but then the soup will be too fatty.
When the potatoes are cooked, puree them using a wooden mortar or pass through a sieve. We don’t drain the water, but there’s no need to add it either.
Add the fried vegetables to the puree and return to the boil. If you are preparing the soup for two times, then immediately add the chopped herbs so that they also boil.

Mashed potato soup is ready!

Potato soup with chicken

If you have a question about how to make potato soup with chicken, then use the following recipe.

Chicken breast or thigh - 500 gr.
Potatoes - 6 pcs.
Carrots and onions 2 pcs.
Parmesan cheese or other hard cheese
Greenery
Spices

Cooking steps:

Pour the meat with about two liters of water and set to cook for 15 minutes.
Throw in the peeled and cut into pieces vegetables. Cook until done.
If you used meat on the bone in the preparation, take it out and separate the pulp.
Grind meat and vegetables. You can do this separately, or you can do it directly in the broth. After you have pureed the ingredients, put the soup back on the heat and boil.
Immediately before serving, add croutons and garnish the soup with grated cheese and herbs.

You can add mushrooms

The meat in the recipe can be replaced with mushrooms. To do this, instead of chicken, take 200 grams of any mushrooms.

Your actions:

Boil the potatoes. Drain the water in which it was boiled into a separate bowl and grind it using a blender.
Cut vegetables and mushrooms into small cubes. To prevent the mushrooms from darkening and spoiling the appearance of the soup, sprinkle them with lemon juice.
Fry onions, carrots and mushrooms in different pans.
Add the fried vegetables and mushrooms to the puree, stir well and pour in the potato broth. Place on the fire and boil for about a minute.
Just like in other recipes, we decorate with croutons and herbs.

This recipe is good because it can be used in a vegetarian menu, and mushrooms will be a complete replacement for meat.

A lot of dishes can be prepared in a slow cooker. Our mashed potato soup was no exception. If you are preparing pureed vegetable soup, then it will be enough to set the timer for 15-30 minutes in the “Soup” or “Stew” mode, it all depends on the model of your multicooker. If using meat, increase cooking time to 1 hour.