in Soup Recipes

Creamy cheese and vegetable soup

updated

Spread the love

Ingredients for 2 servings:

  • 250 g potatoes
  • 500 g carrot(s)
  • 1 large onion(s)
  • some oil
  • 750 ml vegetable stock
  • chives
  • 200 g cream cheese, or another variety of your choice
  • Salt and pepper, white

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the potatoes and carrots and peel the onion. Dice all ingredients. Heat the oil, sauté the onion until translucent, then add the potatoes and carrots and sauté briefly. Deglaze with the broth, bring to a boil, and simmer covered for about 10-15 minutes. Once the vegetables are tender, purée the soup, stir in the cream cheese, and season with salt and pepper. Finely chop the chives and scatter them on top. Serve with croutons, perhaps, and sprinkle with chili flakes for extra spice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Belgian coffee

Fougasse