Creamy melted-cheese soup

Ingredients

• chicken stock – 3 l
• potatoes – 700 g
• salt – 1 tsp
• processed cheese – 3 pcs
• onion – 1 pc
• butter – 50 g
• parsley

Method

1. Step 1

   I prefer to cook soup with chicken broth; I prepare it in advance - I boil the soup set or chicken quarters. First I bring it to a boil, then I drain the first water and pour clean water over the chicken and cook until done. When the water boils, I remove the foam if it has formed (usually there is none in the second broth) and throw in a whole peeled onion.

2. Step 2

   When the broth is ready, throw away the onion. We take out the meat - the pulp can be torn and at the end thrown into the soup or used separately.

3. Step 3

   Throw the peeled potatoes into the boiling broth and boil until tender. When the potatoes boil, remove the foam and add salt.

   
4. Step 4

   While the potatoes are cooking, let's make the cheesecakes. We cut them into cubes. To prevent the cubes from sticking to each other, the knife must be constantly moistened with water.

   
5. Step 5

   Take the boiled potatoes out of the broth and mash them until smooth in a way convenient for you, add butter. The butter will add a creamier flavour to the soup.

   
6. Step 6

   Add the crushed potatoes to the broth boiling over low heat and stir well.

7. Step 7

   Next add the cheese cubes, they should not stick together. Bring to a boil and cook for 5 minutes over low heat.

8. Step 8

   Turn off the soup and add chopped parsley to it. The soup goes well with bread toast or croutons. If desired, you can add crackers.

   
9. Step 9

   The chic cheesy taste of the puree soup is felt from the first spoon!

10. Step 10

    !The amount of potatoes can be adjusted to your taste - depending on how thick the soup you want to get.

11. Step 11

    !If desired, you can add garlic and other spices - it’s a matter of taste.

12. Step 12

    Bon appetit!