Chef’s Easy Cheese Soup Recipe

Cheese soup is prepared in many countries around the world. For example, in Tibet, churu soup is made from local cheese. Mote de queso soup is popular in Colombia. In Switzerland, the cheese capital, the hot soup Kassuppe is famous – thick, viscous and very creamy in taste. In addition to several varieties of cheese, various vegetables are added to the soup. It can be celery, carrots, leeks and others. Potatoes are added for the density of the finished dish.

Cheese soup is served with garlic croutons or corn tortillas. Such a dish is very satisfying and can replace the main course.

Ingredients

Cooking

Step 1. Peel and finely chop the onion and garlic.

Step 2. Pour 30 ml of vegetable oil into a pan and fry the onion and garlic.

Step 3. Peel and grate the potatoes, send them to the onion and garlic.

Step 4. Pour 400ml of hot water into a saucepan and stir.

Chef’s advice: “The potatoes will thicken the soup.”

Step 5. Grate two types of cheese on a coarse grater and mix.

Step 6. Pour the cream into the pan, salt to taste and mix.

Chef’s advice: “You can add a little water to the soup if necessary.”

Step 7. When the potatoes become soft, add cheese to them and mix. Using a blender, bring the soup to a smooth puree-like consistency.

Step 8. Ladle cheese soup into serving bowls and garnish with parsley leaves.