Potato soup: thick or thin? A selection of recipes of mashed potato soup: with beans, mushrooms, zucchini, shrimp

Potato soup: thick or thin? A selection of recipes of mashed potato soup: with beans, mushrooms, zucchini, shrimp

Mashed potato soup is a healthy dish, especially in the diet of children and the elderly.

It does not require much time for cooking and special efforts. The main thing is to peel the potatoes, and the rest is “a matter of technique”.

Served soup with salted or garlic croutons (croutons).

Potato Soup - General Cooking Principles

The main ingredient is potatoes. Depending on the recipe it will take from three or four pieces to one and a half kilograms. You can cook the soup on the water or in meat or chicken broth.

Potato cream soup can diversify a large number of ingredients. In cooking soup use mushrooms, seafood, meat, bacon, cheese and various vegetables. Add carrots, onions, zucchini, tomatoes, peppers, garlic and, of course, fresh herbs. And on what exactly to choose, it all depends on your taste and desire. Our best recipes will help you in this.

Potato and zucchini puree soup

Potatoes and zucchini are perfectly combined in the soup. For a nice serve, fry a few pieces of zucchini and garnish the spilled soup.


Two zucchini;

4-5 potatoes;

Three table. spoons of flour;

Vegetable oil;

Dill, salt, seasoning.

Cooking Method:

Potatoes are peeled and diced. Courgettes are also peeled and chopped. Vegetables are boiled in a small amount of salted water. Then take out and turn through a meat grinder or rub through a small sieve. Flour the pasta in vegetable oil and diluted with water, in which potatoes and zucchini were cooked. Vegetable mass combined with the resulting broth, add seasoning and sprinkle with herbs. Also add small fried zucchini pieces, well salted.

Chicken Mashed Potato Soup

Boil the chicken cream soup in chicken broth, crumble the chicken pieces and dilute it all with fresh cream.


Chicken broth;

Three potatoes;

One carrot; Two onions;



Flour (top grade);

Chicken's meat;

Half a cup of cream;

Salt pepper;

Parsley fresh.

Cooking Method:

In a large skillet melt the butter. Fry chopped onion, diced potatoes, carrots and celery stalk. In a saucepan with chicken broth shift vegetables and boil for about half an hour. Salt, pepper and then mash in a food processor or passed through a fine sieve. Flour is added to warm milk and poured into cream soup. Close the lid and allow to sweat on a slow gas for a couple of minutes. Boiled chicken is divided into small pieces, put in the soup and left on the fire for another five minutes. Add cream at the end of cooking. Serve sprinkled with chopped parsley.

Home-made Mashed Potato Soup

Quick and easy to prepare the cream soup for this recipe. Make homemade croutons on your own and serve with a dish.


Four carrots;

A pound of potato;

Two onion stalks;

Sunflower oil;

White bread, salt.

Cooking Method:

Carrot rubbed on a coarse grater, peeled potatoes and cut into cubes, finely chop the onion. All vegetables are stewed in heated vegetable oil. Pour boiling salted water and cook until done. Then knead topkushkoy or whipped with a blender. White bread is finely chopped into cubes, fried in butter and put in soup before serving.

Potato and Bean Cream Soup

You can diversify the potato soup menu by adding beans to the dish. Cilantro will give the dish a special flavor.


Five large potatoes;

Two onions;

1.5 liters of water;

Olive oil;

400 grams of fresh beans;

Salt, ground pepper;

One bunch of cilantro fresh;

One hundred grams of cream.

Cooking Method:

In a saucepan, heat the olive oil and fry the finely chopped onion to a golden hue. Peeled potatoes are cut into slices, mixed with beans and poured with broth or water. Set to cook. After about fifteen minutes, chopped cilantro is added to the cream soup and left on the gas for another five minutes. The mixture is then pursed with a blender or topcock. Again put on a slow fire, pour in low-fat cream, pepper and let it boil. Potato soup is poured into portions, decorated with beans and sprinkled with herbs.

Mushroom Potato Soup

Add fried mushrooms to the potato soup and make a vegetable salad with vegetable oil as a supplement.


Five potatoes;

Three carrots;

One onion;

Little turnip or rutabaga;

250-300 grams of fresh mushrooms;

One red pepper;

Vegetable oil;

Bay leaf.

Cooking Method:

Vegetables are washed, cut into carrots, turnips or turnips, onions. Vegetables are put in a pan, pour water, salt. The soup is brought to a boil, put sliced ​​potatoes and lavrushka. While the soup is being cooked, the mushrooms are finely chopped and fried in a pan. Ready soup is passed through a sieve or whisk in a blender. Then add the fried mushrooms and put the peeled chopped peppers.

Cream soup with cheese and baked potatoes

An unusual taste will turn out in the soup-mashed potatoes, if the potatoes are not boiled, but baked in the oven. Sprinkle the soup with grated cheese, and spicy lovers can crush the black pea pea.


One kilogram of potatoes;

Half a cup of flour;

One liter of milk;

One hundred grams of cheese;

Green onions (bunch);

Ground pepper, salt, peppercorns;

One glass of sour cream;

Fried bacon.

Cooking Method:

Raw but washed potatoes are laid out on a heat-resistant dish and pierced with a fork. Put in a heated to 180-200 degrees oven for 60 minutes. With the cooled baked potato peel off and mauled with a fork. On medium gas, they heat up thick-walled dishes, add flour, and gradually pour in milk, stirring constantly. Prepare to obtain a thick mass. Add mashed potatoes, grated cheese, salt, and pepper. Heat until the cheese melts and turn off the gas. Then sour cream is poured into a saucepan, finely chopped green onions are poured and left to simmer on weak gas for about 12 minutes. The finished soup is poured into portions, sprinkled with grated cheese, green onions and bacon bits.

Potato Soup “Garlic”

Roasted garlic in combination with mashed potato soup is the perfect solution for your table, especially in the winter season. Crackers will not be superfluous. Ingredients:

One kilogram of potatoes;

20 grams of butter;

Two pieces. bulb onions;

Eight feathers of garlic;

Two table. spoons of sunflower oil;

Fresh dill;

White bread crackers.

Cooking Method:

Peeled potatoes are coarsely chopped and boiled in two liters of salted water. The bulbs are cut into half rings, fried in a heated frying pan and put in a saucepan with potatoes. Cook for ten minutes. Slices of garlic are cut in half and fried in butter. Add to saucepan. Then the water from the potato is poured into a bowl, and the remaining mass is whipped with a blender and the potato water is gradually added. They put on the fire again, pour in cream, salt, pepper and let it boil for a few minutes. Served with garlic croutons and herbs.

Potato and prawn cream soup

To get a different taste of mashed potato soup, add seafood, such as peeled tails of large shrimps. The flavor of the dish will give leeks.


One liter of chicken or meat broth;

A pound of potato;

One onion;

50 grams of leek;

200-300 grams of shrimp;

200 grams of cream or milk;


One table. a spoonful of flour;

Egg yolk;

Salt to taste.

Cooking Method:

Potatoes are peeled and diced. The onion is chopped up with semi-shellfish and passer in butter for about ten minutes. Put potatoes and fried onions in a pan with one part of the broth. When boiling, close the pan and leave to stew. At this time, prepare a white sauce: the flour is fried in a dry pan to a yellowish color. Then the rest of the broth is gradually added to the flour and mixed thoroughly so that there are no lumps. Leek finely chopped and fried. The finished potato is whipped with a mixer or passed through a saucepan, adding white sauce. Then for two minutes again put on a slow gas. For filling potato soup, raw egg yolk is whipped and mixed with milk or cream. Then heated and mixed with cream soup. Poured into portions, sprinkled with leeks and boiled shrimp tails.

Cold Potato Soup

Soup for this recipe is served cold, so it is well suited in the summer time. Leek will complement the soup with an odor and taste.


Five hundred grams of potatoes;

200 ml of cream;

One liter of broth;

40 grams of butter;

Lemon juice;

Salt and pepper;



Cooking Method:

Melted butter, add chopped leek and stew until golden. Potatoes are peeled, cut into cubes and boiled in broth or water, salted, and pepper. After boiling, turn off the fire and allow the soup to cool. Then beat with a blender, mixer or in a combine. Pour in the cream. The finished soup is put in the fridge for three to four hours. Before serving, add lemon juice, decorate with chives.

Potato and bacon cream soup

According to European tradition, add strips of bacon to the cream soup, and sprinkle with fried onions on top. It will turn out tasty and unusual.


Six strips of bacon;

Five potatoes;

Broth on chicken meat;

One onion;

Two hundred grams of milk;

Ground pepper, salt.

Cooking Method:

Bacon is cut into strips and fried to a crust on both sides. Then put it on a napkin and let the oil drain. Crumble into small slices. Potatoes are peeled, diced and boiled in chicken broth for about ten to fifteen minutes. At this time, put a shredded onion in a skillet and stew on medium gas for about seven minutes to a golden hue. Boiled potatoes are mastered with a topcoder into a homogeneous mass. Pour warm milk, pepper, salt and add bacon and fried onions. Then cream soup is heated on a slow gas. Served portions in deep bowls, you can additionally sprinkle with bacon and onions on top.

“Fasting” Mashed Potato Soup

Potato cream soup made from vegetables in this recipe is perfect for your diet in the summer or in the post.


Olin head of cauliflower;

Four potatoes;

One carrot;

Two to two and a half liters of water;

One onion;

Three fresh tomatoes;

One table. a spoonful of flour; One table. spoon of sunflower oil;

Fresh greens;

Salt, black pepper.

Cooking Method:

Potatoes are peeled, washed and cut into cubes. Water is brought to a boil and dipped in her potatoes. Cook fifteen minutes on low-medium gas. Washed fresh tomatoes pour boiling water, allowed to stand, then pour cold water. Peel the tomatoes and pass them through a fine grater. Cauliflower is divided into small inflorescences. Onion finely chopped, carrot tinder on a coarse grater. Vegetables spread in a pan with hot oil. Fry until golden brown on a slow gas for a few minutes. Add the grated tomatoes and a spoonful of flour. Mix thoroughly and stew for two to three minutes. In a saucepan with potatoes put roasting and cauliflower florets. Salt, pepper and boil the vegetable cream soup on a weak gas under the lid for ten to fifteen minutes. At the end of readiness ground in a blender. Served in portions, sprinkled with fresh chopped greens.

Mashed Potato Soup - Tips and Tips

If the potato cream soup is too thick, then add some ice cubes to it.

If baked potatoes are used to make soup, and not boiled potatoes, the dish will save more useful vitamins and nutrients.

It is better to fudge the cream soup hot, because in the cooled state the potatoes will thicken and will not warm up.

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