Cheese soup in a slow cooker

French cuisine is famous for its cheese dishes. A modern national menu can not do without cheese soups, which occupy a special place in it. You can also immerse yourself in the atmosphere of France by preparing a cheese soup in a slow cooker. He will definitely like your home.

Cheese soup: cooking recipe in a slow cooker

Cheese soup: a recipe in a slow cooker

Composition:

  1. Processed cheese - 4 pcs.
  2. Water or chicken broth - 2.5 l
  3. Sausages - 200 g
  4. Potatoes - 4 pcs.
  5. Onions - 1 pc.
  6. Carrots - 1 pc.
  7. Salt - to taste
  8. Greens - for decoration
  9. Butter

Cooking:

  • Peel the vegetables. Grate carrots on a coarse grater, finely chop the onion, cut the potatoes into small cubes or strips.
  • Place a piece of butter in the capacity of the multicooker, pour the chopped onions and carrots. Turn on the mode "Baking" or "Frying" and fry the vegetables until golden brown onions.
  • Peel the sausages and cut into small cubes. Add them to the vegetables in a slow cooker and lightly fry.
  • Empty the bowl of the multicooker, put the potatoes and pour water (chicken broth). Set the "Soup" or "Stew" mode to 30-40 minutes.
  • At this time, grate the processed cheese on a coarse grater. After 15 minutes from the start of cooking, add fried potatoes with sausages to potatoes.
  • For 5 minutes, until ready, put the grated curds and mix the soup until the cheese is completely dissolved. Serve the soup with chopped greens and croutons of bread.

Cook Cheese Puree

Cheese cream soup in a slow cooker: cooking

Composition:

  1. Cream cheese - 300 g
  2. Leek - 2 pcs.
  3. Onions - 1 pc.
  4. Meat broth - 2.5 l
  5. Celery root - ½ pcs.
  6. Potatoes - 5 pcs.
  7. Carrots - 1 pc.
  8. Champignons - 200 g
  9. Basil - to taste
  10. Greens to taste
  11. Salt and pepper to taste
  12. Vegetable oil

Cooking:

  • Rinse the champignons thoroughly, peel them off the film. Slice the mushrooms into thin slices. Peel the vegetables, grate the carrots, chop the onion finely, cut the potatoes and celery into small cubes. Leek cut into half rings.
  • Set the "Baking" or "Frying" multicooker mode, pour in a little vegetable oil and fry the champignons until ready. Then put them on a plate.
  • Pour carrot, celery, leek and onion in a slow cooker, fry vegetables for 5 minutes.
  • Pour the vegetables with meat broth. When it boils, throw potatoes, cover and cook for 15 minutes.
  • Put the grated cheese and dissolve it completely.
  • You can turn this soup into puree using a blender, whipping all the ingredients together.
  • Serve the ready-made puree soup with chopped greens, garnished with basil.

Cheese soup in a slow cooker: recipes with photo serving

With Chiken

Cheese soup with chicken in a slow cooker

Composition:

  1. Chicken fillet - 500 g
  2. Hard cheese - 200 g
  3. Rice - 3 tbsp.
  4. Potatoes - 3 pcs.
  5. Carrots - 1 pc.
  6. Onions - 1 pc.
  7. Bulgarian pepper - 1 pc.
  8. Bay leaf - 2 pcs.
  9. Water - 3 L
  10. Greens to taste
  11. Salt and pepper to taste
  12. Vegetable oil

Cooking:

  • Peel all the vegetables. Finely chop the onion, rub the carrots on a coarse grater, cut the potatoes into small cubes.
  • For a minute, put the Bulgarian pepper in boiling water, then place it in a plastic bag and let it cool a little. After removing the skin from the pepper and remove the seeds and cut into thin strips.
  • Wash chicken fillet, cut into small pieces.
  • Set the mode "Frying" or "Baking", pour vegetable oil, put the vegetables (except potatoes) and fry with the lid open, not forgetting to stir.
  • Put potatoes, chicken fillet and washed rice into the bowl of the slow cooker with vegetables. Fill with water, salt and pepper.
  • Turn on the soup mode for 1 hour.
  • While the soup is boiling, rub the cheese on a large grater, finely chop the greens. When there is 10 minutes left until the end of cooking, pour the grated cheese and bay leaf into the dish.
  • After another 5 minutes, sprinkle the soup with greens and cover with a lid.
  • Serve ready-made cheese soup hot with fresh bread.

With mushrooms

Cheese soup with mushrooms in a slow cooker

Composition:

  1. Potatoes - 4 pcs.
  2. Carrots - 1 pc.
  3. Onions - 1 pc.
  4. Honey agarics - 200 g
  5. Veal or beef - 200 g
  6. Processed cheese - 3 pcs.
  7. Salt and pepper to taste
  8. Greens to taste
  9. Water - 2.5 L
  10. Vegetable oil

Cooking:

  • Wash the mushrooms, cut them into strips.
  • Peel the vegetables. Grate the carrots on a coarse grater, chop the onion into cubes, cut the potatoes into small cubes.
  • Wash and dry the meat, cut it into pieces.
  • Turn on the "Frying" or "Baking" multicooker mode, pour in vegetable oil, put mushrooms, onions and carrots. Fry the ingredients until golden onion.
  • Pour the fried vegetables with water, add the meat and potatoes, salt and pepper. Set the mode "Soup" or "Stewing" and cook for 1.5 hours.
  • Grate the melted cheese on a coarse grater. 15 minutes before the end of cooking, add the grated cheese, dissolve it and stir.
  • Finely chop the greens, sprinkle with it the finished cheese soup and serve to the table.

Cheese soup is one of the favorite dishes of the French and Italians, which was to the taste of the Russian people. The main idea of ​​this soup is to melt cheese in boiling water, which gives the first the refined taste and high nutritional value. Often, when serving on the table, croutons of white bread are put on the table, and the dish is sprinkled on top with greens.

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