A simple and quick recipe for making cheese soup with ham. Cream soup with cheese, ham and croutons Cheese soup with ham and mushrooms

Peel and dice the potatoes.

Pour water into a saucepan and bring to a boil. Add potatoes to boiling water and cook over low heat for 10 minutes.

Peel the onions and carrots. Finely chop the onion and finely grate the carrots.

Pour vegetable oil into a pan, add onion and fry it over medium heat until golden brown, not forgetting to stir occasionally.

Put the carrots on the fried onions and fry them until soft (for 5 minutes).

Pasta can be taken in any shape.

When the potatoes are almost ready, add the pasta and fried vegetables to the pan, bring to a boil, reduce heat and cook for 5 minutes.

Peel and chop the garlic.

Add melted cheese to the ham soup (I added cheese, as in the photo) and garlic, cook for a couple of minutes, stirring occasionally (until the cheese is completely dissolved). Remove soup from heat and leave to brew for 15 minutes under a lid.

Serve an appetizing, tender and very tasty cheese soup with ham to the table, if desired, you can add croutons to it.

Bon Appetit!

Ham Cheese Soup is a versatile dish that can be prepared at any time of the year. Due to its delicate creamy taste, the soup will be appreciated by both adults and children. This dish, decorated with love, served in beautiful dishes, is perfect even for a festive feast! Modern housewives, limited in time, will gladly adopt this recipe - after all, making cheese soup will take a minimum of time and effort! Cheese soup is perfect both as a main lunch dish and for a light dinner.

So, to make cheese soup, we need the following products:

chicken broth - 2 liters;
potatoes - 2-3 tubers;
carrots - 1 pc.;
onion - 1 pc.;
butter - 20 g;
processed cheese - 300 g;
cream of 10% fat content - 100 ml;
ham - 200 g;
white bread croutons - 100 g;
salt and black pepper to taste;
greens to taste.

The recipe shown is for five servings. The approximate cooking time is 40 minutes. The chicken broth must be boiled in advance. It is best to use the legs and thighs as the basis for the broth, and the wings are also suitable. To obtain a fragrant base for the future soup during cooking, you need to add bay leaf, salt, peas and allspice to the chicken broth.

When serving soup according to this recipe, it is recommended to use white bread croutons. Like broth, crackers should also be prepared in advance: cut three to four slices of bread or a loaf without a crust into cubes. The size of the cubes should be about the same as the ham cubes. Spread the bread on a baking sheet and dry in the oven at low temperature for 10 minutes.

The main stages of making cheese soup

1. Peel, wash and prepare the vegetables: chop the onion, grate the carrots, cut the potatoes into small cubes.
2. Add chopped potatoes to a saucepan with boiling salted broth.
3. Sauté onion and carrots in a frying pan in butter, add cream and simmer over low heat for 5 minutes. Pour into a saucepan with broth at the half-cooked stage of the potatoes.
4. Processed cheese (any processed cheese without flavorings, with a pure creamy taste is suitable for this recipe) must be thoroughly mixed with a small amount of broth until a homogeneous consistency.
5. Cut the ham into medium-sized cubes (slightly smaller than potato cubes).
   When the potatoes are almost ready, you need to add the cheese mass and prepared ham to the pan.
6. Reduce the heat to a minimum, and in the meantime, wash and chop the herbs. Parsley leaves are ideal for our recipe - they will emphasize the delicate creamy taste of the soup! You can also use a small amount of dill.
7. Add greens. Be sure to make sure that the soup boils for a couple of minutes along with the herbs - so it becomes softer and gives the dish its fresh taste and aroma.

Following our recipe, serve the croutons to the soup on a separate plate - let each eater add the required amount of croutons to their plate to their liking.

Light cream - soup with cheese, vegetables and ham. Soup is served with homemade bread croutons seasoned with garlic. Cream cheese is perfect for this soup, it gives the cream-soup a light and delicate texture, rich taste, pleasant and appetizing color. But despite its simplicity and unpretentious composition, the creamy soup is very satisfying and high in calories, so it is most often prepared in winter.

Required Ingredients:

200 g carrots;

200 g of potatoes;

150 - 180 g of onions;

1 liter of water;

150-200 g cream cheese;

20 g butter + 1 tbsp. a spoonful of vegetable oil;

Salt and red pepper to taste;

100 g ham;

Stems of green onions for decoration.

For croutons:

3 slices of bread;

2 cloves of garlic;

1/2 teaspoon of vegetable oil.

How to cook:

To start making cream soup, prepare the vegetables. Peel the onion and cut into small pieces, set aside for frying. Wash and peel a couple of potatoes and two carrots. Cut vegetables into equal sized cubes and transfer to a small saucepan. Pour one liter of water over the vegetables, salt to taste and boil until tender.

Melt the butter in a frying pan, add a spoonful of vegetable oil and fry the onion until light translucent. Make sure that the onions do not burn, otherwise the cream - the soup will taste bitter.

While the vegetables are boiling prepare croutons... For croutons, you can take any kind of bread, I have the second one. Cut two to three slices into cubes. It is more convenient to cook a small batch of croutons in the microwave. Lightly grease a heatproof plate with vegetable oil. Peel a couple of garlic cloves, squeeze through a press and mix with bread cubes. Place the bread on a prepared plate and microwave. Bread croutons are prepared for about 4 - 5 minutes, but periodically (after 2 minutes) the croutons need to be slightly mixed.

Remove cooked vegetables from heat; they should be very soft. Add the onion.

Use a hand blender to puree the soup thoroughly until smooth.

Add the cream cheese to the saucepan and continue to beat with a blender.

Ready-made cream - the soup should have a delicate texture and pleasant color.

Cut the ham into small cubes, set aside a little for decoration, and mix the main part with the cream soup. Chop the green onion finely to garnish. Pour the cream soup into a cup, garnish with the set ham cubes and green onions.

Serve the hot creamy vegetable, cheese and ham soup with garlic croutons.