989 kcal
50 min.
Recipe for Cheese soup with carrot and potatoes
0 reviews
NaN g
989 kcal
1 kcal
988.7
26.6g
63.8g
76.8g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Vegetable broth2× glass (480 g)
- Potato3× piece (270 g)
- Cream, UHT, half16× tablespoon (240 g)
- Carrot2.5× piece (125 g)
- Cheese spread, plain4× tablespoon (100 g)
- Leek0.5× piece (70 g)
- Onion5× slice (50 g)
- Parsley, fresh2× tablespoon (12 g)
- Rapeseed oil1× tablespoon (10 g)
- Salt2× pinch (1 g)
- Pepper, black0.3× pinch (0.3 g)
How to make Cheese soup with carrot and potatoes
1. Wash and peel the vegetables, finely dice the potatoes, onion and carrots, cut the leek into half slices. Dice the cheese.
2. Heat the oil in a pan and fry the onion in it.
3. Pour the broth into the onion and bring the infusion to the boil.
4. Add the cream, potatoes and carrot, and boil under cover on a medium heat for 12 minutes.
5. Add the cheese and leek, then boil everything until the cheese melts.
6. Season with salt, pepper and parsley to taste.
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