Mashed potato soup with croutons: a delicious dinner!

The first dishes, according to nutritionists, must be present on the daily table. But many by all means avoid them, because they do not like to slurp rare food. And they forget that the culinary specialists invented a great alternative to liquid dishes: the same mashed potato soup with croutons. It is very tasty and nutritious. And only slightly inferior in density to your favorite puree. And croutons are very comforting to all lovers of chewing crispy! Such soups are very successful for mothers with young children: you will not have to cook separately for both the baby and adults.

To make it work!

If you have not cooked potato soup with croutons before, you will benefit from knowing some of the nuances:

1. All vegetables must be cooked to a final softness, otherwise there will be a problem with kneading. This primarily concerns potatoes. Therefore, choose boiled varieties of tubers.
2. Other vegetables can be added to mashed potato soup. And this will only enrich his taste. But they must be laid in the order determined by the time necessary for their cooking.
3. If your soup turned out to be unlike mashed potatoes, that is, it is too rare, it is enough to return it to the stove and evaporate. Do not forget to stir, otherwise the dense part will burn.
4. Thick soup is brought to the desired consistency by adding broth, vegetable broth or water.

And remember: crackers in mashed potato soup with croutons are poured only when it is already poured on plates. Otherwise, they will turn into slurred porridge.

Cooking croutons

Rusks for soup are made from white bread - they are tastier from it. The loaf is cut into identical small cubes. They scatter on a baking sheet and go into the oven for about ten minutes. They must be mixed periodically. When the crackers turn golden, remove them from the oven. Ready croutons are well kneaded in a bowl in which grated garlic is previously put. Excess shake off before placing crackers in the soup.

Mashed potato soup with croutons: a basic recipe

Nothing complicated and prohibitive in cooking is not expected. A kilogram of potatoes is peeled, cut, poured with cool water and put on the stove. On a small fire, he slowly cooks. While the tubers "reach", a roast is being prepared. She will go to mashed potato soup with croutons. For this, onions and carrots are chopped (smaller) and fried in oil until golden.

From the finished potato, half the broth merges into a bowl. With the rest of the liquid, the potatoes are whipped with a blender. The broth, as necessary, is poured until you get the density you need. The resulting workpiece is combined with vegetables and returned to the stove. It must be brought to a boil and removed. Be sure to interfere! The prepared soup is infused under the lid for at least 5 minutes, is poured, flavored with chopped herbs and cooked crackers.

Mushroom version

If you do not fast and do not vegetarianize, you can prepare creamy potato cream soup with croutons: reviews about it are invariably excellent, because the taste is rich and delicate. The first stage of preparation is similar to that described in the first recipe. A little more than a pound of potatoes is boiled in salted water. At the same time, a third kilogram of champignons with two large onions is fried in a pan until final cooked (everything is finely chopped). Potatoes are decanted almost completely, combined with mushrooms and whipped with a portion infusion of half a liter of non-fat cream. The soup warms up a little, flavored with spices, bottled and supplemented with herbs and croutons.

Thick soup "Male Delight"

Strong sex is unlikely to enjoy a pure vegetable soup with mashed potatoes and croutons. They spend more energy than ladies, so for them something more satisfying is preferable. We offer housewives to pamper their men with a wonderful first course, to which they obviously will not remain indifferent. Step by step, it will look as follows:

1. Chicken is taken, poured with water and cooked - longer than usual. Almost like jellied meat. As a result, the meat should leave the seeds independently.
2. Chopped two large onion heads and a pair of garlic cloves are fried until golden on the smallest fire. Then flour is poured - two spoons without a hill. And with continuous stirring, the frying continues for another minute.
3. Meat is taken out of the broth. Instead, potato cubes are laid at the rate of six tubers per liter of liquid. They are boiled until completely friable (but should not fall apart yet).
4. While the previous stage is underway, bacon is fried dry (how much your partner loves) and hard cheese is rubbed.
5. Ready potato with chicken is passed through a blender. Density is regulated by cream.
6. The soup returns to the ring, cheese is poured into it and mixed until melted.

Ready mashed potato soup with croutons is poured into a plate. Bacon is placed in the center (along with crackers), chopped dill with parsley is poured and a delicious lunch is served to the husband. His delight is guaranteed!