Calories
237 kcal
Protein
11 g
Fat
6 g
Carbohydrates
34 g
Rinse, peel and dice the onion (you need just one bulb). Then, wash, and slice the mushrooms. Grate the carrot using a coarse grater. The greens should be rinsed and finely chopped.
Use vegetable oil to grease the pan. Wash and cut another bulb of onion. Also, wash and grate the carrots, and fry them. Add the sliced or diced champignons and cook them until they are soft (7-8 minutes).
Put the washed and peeled potatoes in a saucepan of salted, boiling water (you can chop them into cubes or leave them whole). Cook for 15 to 20 minutes, or until they are tender. Into a separate basin, drain the broth to use it later.
Using a blender, puree the potatoes until they resemble sour cream. Slowly add the cooked broth, being careful not to thin the soup out too much. Add melted cheese next ( to melt it, use a pan heated to 140 °F, not higher). Blend until uniform.
Embrace the fried onions and carrots. Use a blender/immersion blender to stir. Next, add the greens, and beat once more. Use a spoon to mix everything after seasoning with salt and pepper to taste.
The soup tastes better when accompanied by sour cream and breadcrumbs. Chips can be used in place of crackers.
You may add mashed canned corn to the soup in addition to the chopped-up potatoes. But only if you enjoy corn in any form, as the potato soup's taste of corn will be extremely apparent.
Young potatoes can make your soup a little bit sweet.
Bon Appetit!
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