Classic Cheese Soup
6 servings
30 minutes
A legend of Soviet cooking, a star of student kitchens - cheese soup. It is wonderful in its simplicity - the soup will be ready as soon as the potatoes are cooked. This is another thing that friendship makes better, even if it is "Druzhba" cheese .
1
Prepare all the ingredients.
2
Peel the potato and cut it into small cubes.
- Potato: 600 g
3
Place the potatoes in a pot, add 1.5 liters of water, bring to a boil and cook for 15 minutes.
- Potato: 600 g
4
Chop the onion and carrot into small cubes.
- Onion: 1 head
- Carrot: 1 piece
5
Heat vegetable oil in a pan and sauté the onion for 2-3 minutes until translucent.
- Vegetable oil: 30 ml
- Onion: 1 head
6
Then add carrots to the onion and sauté for another 5-7 minutes.
- Onion: 1 head
- Carrot: 1 piece
7
Add sautéed vegetables to the pot with the potatoes.
- Onion: 1 head
- Carrot: 1 piece
8
Add the cheese, broken into pieces, and stir until it melts.
- Processed cheese: 2 pieces
9
Salt and pepper the cheese soup to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Serve sprinkled with chopped dill.
- Dill: to taste