Potato soup with croutons
For dinner, a hearty traditional British potato soup with croutons.
Ingredients
| chicken broth 1.5 liters |
| potatoes 5 pcs |
| tomatoes (peeled) 2 pcs |
| onions 1 pc |
| carrots 1 pc |
| bacon 120 g |
| melted cheese (melted milk flavor) 1 pcs. |
| wig 0,5 tsp. |
| chili pepper (ground) pinch |
| salt, pepper to taste |
| FOR GRENKS: |
| white bread a few slices |
| garlic 1 clove |
| vegetable oil 1 tsp. |
Instructions
Step 1
Cut the peeled potatoes into cubes, throw them into the boiling broth and boil them until tender.
Step 2
Cut the bacon into medium-sized cubes and fry in a dry, hot frying pan until crisp.
Step 3
Set half of the bacon aside and add the chopped onion and coarsely grated carrots to the remaining bacon and fry alternately in the frying pan.
Step 4
Then add the finely diced tomatoes. Stew for 5 minutes.
Step 5
Then pour the contents of the pan into a saucepan with broth and potatoes, add chili peppers, paprika and grated processed cheese. Blend with a blender until smooth and bring to the boil.
Step 6
Prepare the croutons. Toast the bread in a greased pan and rub it with garlic.
Step 7
Serve the soup with croutons and fried bacon. Sprinkle with paprika, if desired.
