How to cook mashed potato soup. Kindergarten-style potato soup

Soup-puree from potatoes as in kindergarten. Technological map No. 99:

The technology for making mashed potato soup as in kindergarten:

I will cook potato soup like in kindergarten, without following the strict kindergarten technologies, because I want to reduce cooking time, and modern gadgets now make some cooking processes much easier.

The soup is called potato soup, but due to the large amount of carrots in it, the color is quite saturated and orange.

The composition contains 20 grams of flour and butter - this is one large tablespoon each.
The number of servings depends on the eaters. If these are children, then about 5 servings.

Peel carrots and potatoes.

Cut the carrots into washers about 1 centimeter, and potatoes into large cubes. I cut a large tuber into 8 pieces.

Pour off 50 grams of water (or broth) and set aside. Water is needed to make the white sauce.

Place the vegetables in a saucepan (shake so that the vegetables settle down tightly), add water (or broth), salt a little and cook until tender, under a closed lid, about 15-20 minutes.

Boil milk.
For the white sauce, lightly fry the flour in a pan and mix with the water set aside earlier.

If lumps suddenly form, wipe everything through a strainer.
So that the sauce is not thick, dilute it with a little boiled milk (but not hot).

Remove saucepan from heat and puree with an immersion blender until smooth.

At the end, add the white sauce, butter and half the milk.

If you do not have an immersion blender, you can puree the soup in a simple blender, or grind the vegetables through a sieve.

Return the pot to the heat and bring the soup to a boil again.

When serving, add a little milk, diluting the soup to the desired thickness.

Soup mashed potatoes as in kindergarten is ready.

I will add on my own that I would exclude white sauce from this recipe. Flour is needed for greater density, but the soup is already thick, you can just add a little less water or milk.

Bon Appetit everyone!

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

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

1. Chopped onions are fried right in the pan. When the pieces of the vegetable turn golden, potato slices are poured into it, water is poured in and salt is added.
2. Coarsely chopped garlic is fried in a separate bowl in butter.
3. The finished 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 garlic along with all the oil from the pan and chop the treat again.
5. If necessary, the soup is salted 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 long 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 into medium slices, placed in a pan with warmed butter and stewed until soft.
3. Next, 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 ready soup. The pan is removed from the stove and its contents are crushed with a blender.

Ready mashed potato soup with croutons is served.

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

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

With mushrooms

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

1. Potatoes are cooked in salted boiling water until boiled. Then it is transferred to a separate pan, pureed with a blender and diluted with broth to the desired consistency.
2. Slices of fresh mushrooms, along with randomly 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.

Mushroom soup is served with white bread toasts.

Delicate cream soup with potatoes and cheese

Ingredients: 1 liter of chicken broth, 620-720 g of potatoes, carrots, onions (1 pc.), 2 tbsp. l. butter, white pepper, 3 processed 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 golden brown. At the same time, the temperature is set to 200-210 degrees.
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 cook until the potatoes soften.
4. Next, the mass is pureed and sprinkled with white pepper.

Ready mashed potato soup with cheese is served hot for dinner. You can add a little chicken left after boiling the broth to it.

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, turnip onion (1 pc.), A bunch of various fresh herbs, salt.

1. Pieces of bacon are fried until golden brown in butter, after which they are laid out on a paper towel.
2. The potatoes are peeled, cut into random pieces and boiled until tender.
3. The onion cubes are fried in the same pan where the bacon was previously cooked.
4. After a couple of minutes, flour is poured into the onion cubes. The mass is poured 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 to the boiled potatoes. The mixture is salted and turned into a puree.
6. Grated cheese, chopped herbs and crushed garlic are added to it.

The soup is served in batches. Strips of bacon are laid out on each separate plate.

Diet carrot and potato soup puree

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

1. Peeled and coarsely chopped vegetables are poured with salted water and sent to boil. They need to be cooked until softened.
2. When the resulting mass has cooled slightly, it must be mashed with a blender running at high speeds.
3. The mixture is salted to taste and brought to a boil.

The resulting soup is served with chopped fresh herbs.

1. First of all, the potatoes are peeled, cut into small cubes, poured with salt water and boiled until semi-soft.
2. Further, cabbage, divided into small inflorescences, is poured into the pan. A few miniature ones can be left to decorate an already prepared dish.
3. Vegetables are cooked together until fully 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 submersible blender.
1. In the smart pot, in a frying program, onion cubes and coarsely grated carrots are sautéed in butter. In the process, the ingredients need to be stirred frequently.
2. When the vegetables are gilded, pieces of smoked meat are poured onto them. Together, the products are cooked for a couple more minutes.
3. Next, the broth is poured into the bowl and raw potato cubes are added.
4. The device is switched to the extinguishing mode and the dish languishes under the 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. Plates of fresh mushrooms are fried separately.

With the advent of cold weather, it's time for hearty hot dishes that can warm you up, satisfy your hunger for a long time. Mashed potato soup is one of those dishes. How good it is to taste rich fragrant soup, having come from the frost! Thick, enveloping texture and delicate taste can work wonders.

What you need to know before making soup puree

Potatoes are perfectly boiled both in water and in milk, so soup-puree from this vegetable can be prepared on any basis. Very tasty and nutritious mashed potato soup cooked in a light chicken broth with the addition of low-fat cream. Recipes for mashed vegetable soups also allow cooking on the basis of bouillon cubes with the taste of meat, vegetables, mushrooms.

You can find recipes for making such soups in any way, it is not forbidden to experiment - if you take potatoes as the main ingredient, then any additions will harmoniously fit into the dish. For example, carrot and potato soup will have a brighter color, a sweetish taste, and a fragrant "carrot" note. And served with garlic croutons, hot mashed potato soup will not only warm you up on a cold day, but also play the role of a prophylactic against colds.

If the dish is cooked with milk, it acquires a creamy texture and is called a cream soup. Recipes for soups with the addition of milk will come in handy in the piggy bank for those who have small children in the family. Toddlers enjoy eating milk-based first courses. This soup is good because you can literally eat it without a spoon, drink from a bowl. Cream soup should be without the slightest lumps, as if you are mixing a real delicate cream.

How to cook?

We offer you a classic recipe for mashed potato soup, which even a novice housewife can cook.

Cooking time: ~1 hour

Servings: 8

To prepare the puree soup you will need the following ingredients:

This soup is especially good with ruddy crispy croutons cooked on your own in the oven. You can use any toast recipe you like, we offer a recipe for delicious garlic toasts as an example.

For croutons:

• 4-5 slices of wheat bread;
• 1 clove of garlic;
• 2 tbsp vegetable oil.

Immediately before cooking, thoroughly wash and prepare the vegetables: peel the potatoes, remove the green part from the leek, and cut the stems from the parsley.

This is interesting! Why do most puree soup recipes suggest using leeks? Its delicate unobtrusive aroma and mild taste goes well with potatoes. Leek has a more delicate texture and it softens perfectly, almost dissolves when cooked. You can find leeks in any supermarket, but, in extreme cases, recipes allow for its replacement with onions that are familiar to us.

1. Chop the white part of the leek into small rings.
2. Dissolve 2 tbsp in a pan. butter, add the leek and fry it over low heat until light golden brown.
3. While the onion is frying, cut the potatoes into small cubes.
4. Combine the fried leek with chopped potatoes. We spread the vegetables in a small saucepan, add spices to taste (salt, pepper), pour 2 cups of water and set to cook over medium heat for about 25-30 minutes.
5. It's time to cook the croutons. We cut the slices of wheat bread into small cubes (to fit in the mouth), put them on a baking sheet and dry them in the oven at 180 degrees for ~ 20 minutes. Squeeze the garlic through a garlic press, mix with vegetable oil. Put the hot croutons on a plate, pour the garlic oil on them and mix quickly.
6. Rub the boiled potatoes and onions through a sieve using a pusher or a wooden spoon, or chop with a blender right in the pan. It is necessary to achieve a uniform homogeneous mass without lumps.
7. Boil the milk, let it cool down a little. Set aside one glass of milk, and beat the second glass a little with a fork or whisk with chicken yolks.
8. Add the remaining 3 tbsp to the mashed vegetable mass. butter, a glass of hot milk. Slowly pour in, stirring, the yolks whipped with milk.
9. Pepper to taste, pour hot soup into bowls.
10. Put scalded parsley leaves in a bowl with puree soup, sprinkle each serving with 5-7 croutons. The dish is ready!

Three Reasons to Make Mashed Potato Soup

After you taste the first portion of mashed potato soup, you will appreciate all the benefits of this dish. Hot, delicate, enveloping taste, ease of preparation, affordable ingredients - this is already enough for the dish to be on your daily menu more than once. But we are ready to give you three more reasons why this recipe should be at hand in your notebook.

• Dish for all occasions

Sometimes on the road you really want to eat hot homemade soup. This recipe is an alternative to synthetic soups that need to be "brewed" directly in a mug with boiling water. Pour hot soup puree into a travel thermos and be sure that you have a full meal with you, which you can also pour into a mug and enjoy.

• Universal Recipe

Puree soup with potatoes and leeks according to our recipe has a rather simple, uncomplicated taste, but if you wish, you can diversify it and turn it into a gourmet dish. Cooking pureed soups is a real pleasure, and numerous recipes will help you avoid monotony. Do you want to surprise your guests? Sprinkle the soup poured on plates with grated parmesan, add fried bacon, or you can even decorate the soup with shrimp - and now almost a French dinner is on the table.

• No limits

This dish will be appreciated by both adults and children, especially those who eat mashed potato soup for the first time. For many children, soup is vegetables by itself, and floating carrots or onions can make a child feel despondent - well, is that delicious? But what's the matter - soup-puree! Many mothers are surprised and take note of the recipes when they see how their children gobble up such a simple dish on both cheeks. And given the simplicity and affordability, you can cook such a dish at least several times a week without harming your wallet.

In contact with

Mashed potato soup can be prepared from a simple set of products, which must include potatoes, or you can diversify the taste of this dish by changing its composition. Puree soup is quite easy and quick to prepare, and different heat treatment of the ingredients also allows you to change the taste of the finished dish.

As a general rule, the liquid in soups of this type should be equal in volume to the amount of products that make up the soup. However, if cereals of any kind are added to the dish, then there should be more liquid, since the cereal tends to swell.

As a liquid, meat and vegetable broths or milk are taken. Broths are more often used, and soup is seasoned with milk or cream for greater nutritional value and taste.

Puree soup, according to tradition, is served on the table with crackers, however, as an addition to the soup, you can cook chips from vegetables that are part of the dish. The restaurant serving of puree soup is different in that the dish is served in a bread plate. To do this, the crumb is removed from the roll, the inside of the roll is treated with garlic and the soup is poured.

How to cook mashed potato soup - 15 varieties

This dish is distinguished by the fact that it contains simple, affordable products. This dish is not high in calories, which means that losing weight can use it in their diet. Also, it can be an excellent soup for a children's table, provided that the child has tried all the ingredients included in the composition.

Required:

• Leek - 50 gr.
• Potato - 0.5 kg.
• Water - 3 glasses.
• Milk - 1 glass.
• Yolk - 1 pc.
• Salt to taste.

Cooking process:

The white part of the onion is cut and fried in a pan with the addition of oil. Onions and peeled, diced potatoes are sent to salted, boiling water. Boil everything together for about 15-20 minutes. As soon as the potatoes have become soft, the pan is removed from the stove and the contents are passed either through a blender or rubbed through a sieve. Hot milk is introduced into the resulting mass, in which the yolk is preliminarily diluted.

Milk must be introduced hot, cold milk will give the soup a grayish tint.

This dish has a creamy taste, because the cheese, dissolving in the hot mass, gives the liquid its taste and aroma. Processed cheese is used for soup, and it doesn’t matter with additives or not. Any type of melted cheese will do.

Compound:

• Potatoes - 5 pcs.
• Processed cheese - 100 gr.
• Carrots and onions - one each
• Water - 4 glasses.
• Butter - 1 tbsp. l.
• Salt.

Cooking:

Carrots are rubbed on a grater, onions are finely chopped, prepared vegetables are fried in butter. Potatoes, onions and carrots, melted cheese are dipped in salted boiling water. All boil until the potatoes are soft. Puree is made from the resulting mass. Served on the table with croutons.

in the soup puree according to this recipe, you can add a little hot 10% cream, so you can enhance the taste of the finished dish.

German food is a bit like Russian cuisine, they also respect a lot of meat in their dishes. Sausages are used in this recipe, which makes the dish very satisfying. Also, all the ingredients are fried, which makes the final taste a bit unusual.

Compound:

• Potato - 500 gr.
• Celery - 1 pc.
• Onion - 1 pc.
• Sausages - 3 pcs.
• Vegetable and butter - 1 tbsp. l.
• Smoked brisket - 50 gr.
• Water - 3 tbsp.
• Cream - 1 tbsp.

Cooking:

Smoked bacon is fried in a mixture of oils, then it is laid out from the pan. Finely chopped vegetables are poured into hot oil and fried for 10 minutes. Place the vegetables in boiling water and boil until soft. Then everything is thoroughly crushed. Cream is added to the resulting mass and mixed. Sausages cut into circles are added to the soup and heated for 5 minutes.

This soup is perfect for losing weight, only the butter in it needs to be replaced with vegetable oil. The chicken is added to the dish cut into pieces, which means that croutons can be omitted.

Compound:

• Tomatoes - 300 gr.
• Chicken broth or water - 1 liter.
• Boiled chicken breast - 200 gr.
• Eggs - 2 pcs.
• Potato - 500 gr.
• Onion - half head.
• Carrot - 100 gr.
• Oil - 100 gr.
• Greens and salt to taste.

Cooking:

Remove the skin from the tomato and cut into cubes. Carrots are rubbed, onions need to be chopped. The potatoes are cut into cubes. Heat the oil in a saucepan and add the onion, which is fried until translucent. Then the carrots are lowered for about 2-3 minutes, and then the tomatoes are sent. Then pour liquid, salt to taste. As soon as the liquid boils, take care of the potatoes and cook until soft.

The chicken is chopped separately with a blender, part of the diced chicken is left. Once the potatoes are cooked, everything is mashed into a puree. Minced chicken is sent to the soup, put on fire and the heated soup is seasoned with beaten eggs, stirring actively. Served in bowls with chicken pieces and croutons.

Puree soup is perfect for introducing baby foods. Its semi-liquid structure does not allow the child to choke, and the use of vegetables in the dish is good for the child.

Compound:

• Zucchini - 1 pc.
• Potatoes - 2 pcs.
• Vegetable oil - 2 tbsp. l.
• Flour - 2 tbsp. l.
• Water - 3 glasses.

Cooking:

Vegetables are peeled and poured with salted water, boiled until soft. The broth is poured into a separate bowl, vegetables are mashed. Flour is fried in vegetable oil and poured with a decoction of vegetables. The resulting mixture is diluted with vegetable puree and heated on the stove. You can serve with fried zucchini.

Mushrooms are an excellent substitute for meat, they are not inferior to him in terms of nutritional value. Dishes with mushrooms are hearty, and the taste of such dishes is very rich.

Compound:

• Potato - 4 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Turnip - small size 1 pc.
• Mushrooms - 200 gr.
• Vegetable oil - 2 tbsp. l.

Cooking:

All vegetables are peeled, washed and cut into cubes. All vegetables are placed in salted water and boiled until soft. Finely chopped mushrooms are fried in a pan. The vegetable mixture is mashed, and the mushrooms are served in slices directly in the soup.

For such a soup, instead of water, it is possible to use chicken broth instead of water. But filling the dish with cream or milk is not provided.

Broccoli is a rather specific product that not everyone likes to eat. However, in this form, this type of cabbage is quite tasty and healthy. This soup is suitable for losing weight.

Compound:

• Olive oil -3 tbsp. l.
• Onion - 1 pc.
• Garlic - 3 cloves.
• Broccoli cabbage - 300 g.
• Potato - 300 gr.
• Vegetable broth or water - 4 tbsp.
• Nutmeg - 1/4 tsp
• Salt and pepper - to taste.

Cooking:

Chopped onions and carrots are sautéed in a saucepan. oil and filled with water. After boiling water, potatoes and cabbage, disassembled into inflorescences, are added to the liquid, boiled until soft. The mass is divided into vegetables and liquid, vegetables are mashed and brought to the desired density with a decoction. At the very end, add nutmeg and pepper to taste.

Seafood in soup puree is added as a whole. Soup can be cooked on any broth, which means that you can adjust the taste of the final dish.

Compound:

• Potato - 500 gr.
• Broth - 1 liter.
• Leek - 50 gr.
• Shrimps - 250 gr.
• Cream - 150 gr.
• Flour - 1 tbsp. l.
• Yolk - 1 pc.
• Salt to taste.

Cooking:

Potatoes are cut into cubes, onions are chopped into half rings and sautéed separately in oil. The broth is divided into 2 parts. Potatoes and fried onions are placed in a saucepan with one part of the broth and boiled until tender. The flour is fried in a pan and the second part of the broth is added, this is done slowly so that there are no lumps. Leek finely chopped and fried. Ready potatoes with onions are pureed and sauce with flour is added. Then warm up on slow gas. For dressing, raw egg yolk is mixed with cream and introduced into the soup, stirring slowly. The soup is served with leek and boiled shrimp tails.

This onion-potato soup is served chilled, so in the summer it will be a great option to replace okroshka and a good, refreshing dish as a gift.

Compound:

• Leek - 350 g
• Potatoes - 4 pcs.
• Sour cream - 1 glass.
• Milk - 1.5 cups.
• Butter - 60 g.
• Salt and ground black pepper - to taste.

Cooking:

Cut onions and potatoes. Heat the butter in a saucepan, add the onion and fry for about 5 minutes, then add the potatoes and fry for another 5 minutes. Pour the fried vegetables with water, salt and cook until tender. Then puree and add milk and half sour cream to the soup. Warm up on fire, pass the soup through a sieve and add the remaining sour cream. Serve cold with croutons.

A variety of heat treatment of vegetables allows you to change the taste in dishes, which means you can try the same version of the soup several times.

Compound:

• Potatoes - 4 pcs.
• Wheat flour - 2/3 tbsp.
• Milk 2% - 6 tbsp.
• Hard cheese - 120 gr.
• Salt - 1 tsp
• Black ground pepper - 1/2 tsp.
• Sour cream - 1 tbsp.
• Green onion - 3/4 cup.
• Bacon strips - 6 pcs.

Cooking:

The potatoes are thoroughly washed and, without peeling, baked in the oven at 200 gr. Pierce the surface of the potatoes with a fork before baking. Ready potatoes are peeled and mashed with a fork.

Flour is fried in a saucepan and milk is added. Cook until thick, then add potatoes, cheese, salt and pepper. Cook until cheese is melted. Then everything is pureed, to exclude lumps, add sour cream and half of green onions. Served garnished with herbs, bacon and cheese.

Pumpkin is used in many dishes, puree soup is no exception. The addition of pumpkin makes the taste of the dish bright, and its color sunny and saturated.

Compound:

• Pumpkin - 300 gr.
• Potato - 500 gr.
• Carrot - 1 pc.
• Bulb - 1 pc.
• Garlic - 2 pcs.
• Cream - 200 gr.
• Salt to taste.

Cooking:

Cut pumpkin, carrots, onions and potatoes into cubes. Fry the onion in a saucepan in oil until transparent, put the vegetables on the onion and pour water. Cook until fully cooked, then mash. Add hot cream and bring to a boil over heat. Soup can be served.

in such a soup, you can add various seasonings that enhance the taste of pumpkin. Nutmeg and red pepper are great.

Seasonings are not only tasty, but also useful. Basil is used in many dishes, in Italian cuisine this plant is the main seasoning for many dishes. Soup puree is no exception.

Compound:

• Potato - 0.5kg
• Salt to taste.
• Philadelphia cheese with basil - 200g.
• Tomato - 2 pcs.
• Onion -1 pc.

Cooking:

Tomatoes are peeled, onions are chopped. Vegetables are fried in a saucepan and potatoes are laid there, after which everything is poured with water and boiled until tender. Then mashed potatoes are made, which are again dreamed of on fire and cheese is put into the soup. After the cheese has dispersed, the soup needs to be salted and can be served at the table.

For those who love seafood, there are a lot of soups, one of the most delicious is tomato soup. Preparing this soup is simple and easy.

Compound:

• Onion - 2 pcs.
• Potatoes - 2 pcs.
• Tomatoes in own juice - 200 gr.
• Seafood - 200 gr.

Cooking:

Cut onions and potatoes. Everything is boiled in water until tender. Tomatoes in their own juice are added to potatoes and mashed. Seafood is added to it and everything is boiled. Ready soup is served with a baguette.

A simple tomato soup will always taste good. Adding potatoes will make the tomato flavor not so pronounced, and therefore tasty.

Compound:

• Potato -500 g.
• Tomatoes - 400 g.
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil.
• Garlic - 1-2 cloves.
• Salt and pepper - to taste.

Cooking:

Boil potatoes in water until tender. Onions and carrots are sautéed in a frying pan. The skin is removed from the tomato and mashed, which is added to onions and carrots, it must be warmed up well. Combines potatoes and passivation with tomato, after which mashed potatoes are made. The puree is heated over a fire, salted and crushed garlic is added in the process.

This soup saturates perfectly, cream and cod give an excellent flavor combination, which means that lunch with such a soup will go with a bang.

Compound:

• Garlic - 3 cloves.
• Onion - 1 pc.
• Potato - 1 pc.
• Smoked cod - 150 gr.
• Vegetable oil.
• Cream - 200 gr.
• Salt.

Cooking:

Potatoes and cod are cut into cubes, potatoes are boiled in water. Then cod and cream are added to it. Onions and garlic are sautéed in a pan and then added to the potato-cream mixture. Everything is pureed and salted to taste. Served with pieces of cod.

Step 1: Boil potatoes.

We clean the potatoes from the skin with a knife or a special cleaning for vegetables. Rinse thoroughly under running water and cut into cubes. Melt the butter in a saucepan over low heat and add the potatoes. Slightly fry it in butter (about 5 minutes), stirring constantly. After that, pour the broth into the pan. It can be made from any type of meat. The broth can be replaced with water in the same proportion. A bunch of dill should be washed well, tied with a natural thread and dipped into the broth. Cover the pan with a lid and cook the potatoes on a weak window for 30 minutes.

Step 2: Prepare the Spicy Soup Sauce.

While the potatoes are cooking, prepare the sauce for the mashed potato soup. In a small bowl or bowl, mix sour cream with horseradish. Table red beet horseradish can be bought canned in jars at any store. Stir the mixture thoroughly until smooth. Instead of sour cream, you can use heavy cream.

Step 3: Make the soup.

Take the saucepan off the fire. We take out a bunch of greens from the broth. Using a blender, grind the potatoes in the soup until mashed. If you don't have a blender, you can puree with a special press, which is available in almost every kitchen, or with the help of a special mixer attachment. After the puree is ready, put the pan back on the fire, salt and pepper to taste. Bring the soup to a boil and remove it from the heat.

Step 4: Serve the potato soup.

Pour a portion of puree soup into a deep plate. Add the sauce to the plate and decorate with chopped herbs. Bon appetit and all the best to you!

If the soup seems too light for you, you can boil other vegetables (carrots, zucchini, onions) with potatoes and grind them into a puree with a blender. Then the soup will turn out thicker and more satisfying.

Potatoes for such a soup need to be selected only boiled varieties. It is from them that an airy and tasty puree is obtained.

Mashed potato soup is especially tasty to eat with crackers or croutons.