Cheese cream soup with ham
6 servings
30 minutes
Cheese cream soup with ham is the embodiment of coziness and gastronomic tenderness, loved in many corners of Europe. Its rich creamy flavor with hints of melted cheese pairs wonderfully with aromatic ham and sautéed onions, creating a rich, velvety texture. Croutons added at serving provide a light crunch, complementing the harmony of flavors. Historically, such soups emerged as a way to use available ingredients and create a warming, nutritious meal that is easy to prepare. Today, cheese cream soups adorn the tables of restaurants and home kitchens, becoming a favorite for family lunches. It is especially good in cold weather when one craves something warm and hearty.
1
Pour 1.5 liters of water into a pot, add chicken fillet and boil the broth. (However, if you prefer a vegetarian soup, just boil the water). Bring to a boil, add salt and bay leaf. After the meat is cooked, we remove it.
- Chicken fillet: 1 piece
- Salt: to taste
- Bay leaf: 1 piece
2
Add 2 diced potatoes to the broth and cook.
- Potato: 2 pieces
3
Slice the onion into squares as thinly as possible in parallel.
- Onion: 1 head
4
Place butter in a hot skillet, add chopped onion, and sauté until golden.
- Butter: 3 teaspoons
- Onion: 1 head
5
Dice the ham and add it to the pan with the onion. Fry everything until a tender crust forms.
- Ham: 200 g
6
As soon as the potatoes are cooked, we add 2 processed cheese to our broth, but first we chop it.
- Processed cheese: 200 g
7
A very important point is that after the broth with cheese and potatoes has boiled, we add flour to make the soup a bit thicker.
- Wheat flour: 2.3 tablespoons
8
We blend everything to avoid lumps.
9
Next, we place it back on the stove and add the previously prepared sauté. We bring it to a boil.
10
Serve with croutons (cut white bread into squares and dry it in the microwave, oven, or on a skillet), adding to each positionally.
- White bread: to taste