What could be better than a hearty and tasty soup. Try to cook cheese soup in a slow cooker, and he will become a regular guest at your table. It is prepared quickly, and does not require special expenses.
Cheese soup in a slow cooker - the basic principles of cooking
This soup is prepared mainly with cream cheese, but in principle, you can use absolutely anyone, from simple creamy to elite varieties. The main thing is that it be of high quality and completely dissolved in boiling broth.
Cheese soup is cooked on the basis of vegetable, fish or meat broth. It can be prepared with vegetables, mushrooms, seafood or cereals.
In a boiling broth spread pre-peeled and chopped potatoes. The remaining vegetables are fried in butter or vegetable oil until golden brown. When the potatoes are almost boiled, cheese is added to the soup and mixed until it is completely dispersed in the broth. Then spread the vegetable frying, salt and season with spices.
It is advisable to insist the prepared soup for about half an hour, and only after that serve. To a cheese soup in a multivar crackers or toasts are perfect.
Recipe 1. Cheese soup in a slow cooker
Ingredients
300 g of soft processed cheeses;
10 g of garlic;
6 potatoes;
extra salt;
70 g of onion;
3 slices of loaf;
80 g carrots;
50 g butter;
100 g of ham.
Cooking method
1. Peel and wash vegetables and garlic under running water. Grate the carrots on a grater with small holes. Four potato tubers cut into cubes. Cut the ham into strips.
2. Put a dry frying pan on a fire and put strips of ham in it. Sauté until golden brown.
3. Grind the processed cheese into small cubes. Put the fried ham, sliced and whole potatoes, carrot chips and processed cheeses into the container of the multicooker. Add butter and pour a liter of drinking water.
4. Place the container in the unit and close the lid. Turn on the soup mode. Set the timer for half an hour. After this time, carefully open the lid, remove the whole potatoes from the soup, transfer them to a plate and mash with a fork in mashed potatoes. Transfer back to soup. Pass the garlic through a garlic squeezer, add to the soup and mix.
5. Sprinkle the slices of the loaf with grated cheese and dry in the oven. Pour the soup into plates and serve with cheese toast.
Recipe 2. Cheese soup in a slow cooker with rice
Ingredients
half a kilogram of chicken;
three liters of drinking water;
cheese - 200 g;
vegetable oil - 80 ml;
rice - 75 g;
a bunch of parsley, dill and green onions;
potatoes - 400 g;
bay leaf;
carrot - 120 g;
sea salt;
onions - 120 g;
ground black pepper;
bell pepper - 1 pc.
Cooking method
1. We clean the chicken fillet from the film, rinse and cut into portions.
2. Finely rub the peeled carrots. We clean the onion, wash and chop the small pieces.
3. We turn on the slow cooker in the "Frying" mode. We set the timer for 20 minutes. Pour vegetable oil into the container and heat it well. We spread the chopped onions and carrot chips and cook, stirring occasionally, until light golden.
4. We clean the potato, wash it well and crumble into cubes. Paprika blanch, remove the stalk and seeds and grind in small pieces. Rice washed several times. Spread potato cubes, chicken, rice and chopped bell peppers in a vegetable frying. Salt and season with pepper. Mix and fill with boiling water.
5. We set the program "Soup" for an hour on a slow cooker. Grind the cheese on a grater with large holes. Add cheese chips ten minutes before the end of cooking. Sprinkle with finely chopped greens and put a bay leaf. Mix. After the beep, we pour the soup into plates, decorate it with onion rings and herbs and serve with croutons.
Recipe 3. Cheese soup in a slow cooker with broccoli.
Ingredients
5 potato tubers;
greens, bay leaves and black pepper;
70 g carrots;
200 g broccoli;
100 g Adyghe cheese;
olive oil;
70 g of Chechel cheese.
Cooking method
1. Three peeled and washed carrots on a coarse grater. Pour olive oil into the capacity of the multicooker. We turn on the program "frying" for ten minutes. We spread the carrot chips in the heated oil and fry until soft.
2. Peel the potato, wash it and chop it into small pieces. Adyghe cheese with crumbled cubes. We load potatoes and cheese into the capacity of the multicooker. We fill it with drinking water so that it completely covers the products. Add the parsley and a pinch of black pepper peas. Select the program "Soup". Set the timer for half an hour. Chetchek chechel finely chopped cheese. We sort cabbage of broccoli into inflorescences. After 15 minutes, put everything in the soup. Close the lid of the unit and cook until the sound signal.
Recipe 4. Cheese soup in a slow cooker with smoked sausage.
Ingredients
three soft processed cheeses;
one and a half liters of drinking water;
sea salt, spices and pepper;
three potatoes;
smoked sausage - 200 g.
Cooking method
1. Cut smoked sausage into thin slices and chop into thin strips.
2. Uncooked processed cheese from packaging and cut into large slices.
3. Peel the potato, wash and cut into cubes.
4. Put strips of smoked sausage, cream cheese and chopped potatoes in the multicooker pan.
5. Pour in water, season with salt and spices. You can use any spices that you usually put in the soup.
6. Turn the unit into soup mode. Set the timer for 50 minutes. After this time, open the lid, sprinkle the prepared soup with finely chopped greens, pour into plates and serve with toast.
Recipe 5. Cheese soup in a slow cooker with rice and meatballs.
Ingredients
minced pork and beef;
vegetable oil - 80 ml;
drinking water - three liters;
sea salt and pepper;
onion - 60 g;
processed cheese - 100 g;
carrot - 80 g;
rice - half a glass;
potato - half a kilogram;
bay leaf - 2 pcs.;
parsley is a bunch.
Cooking method
1. We clean and wash vegetables well. Onions with tiny quarter rings. Three large carrots. Grind the potato into small pieces.
2. Fry carrots and onions in a multicooker container in the "Frying" mode until lightly browned. Put the fried vegetables on a plate.
3. Select the program "Soup" on the panel. Pour in drinking water and wait until it boils. If you don’t have time to wait, you can boil water in a teapot and pour already boiling water. Dip chopped potatoes into the capacity of the multicooker. We wash the rice several times and send it after the potatoes.
4. Season the minced meat to your liking, form balls from it the size of a walnut and transfer one into the soup. Cook until the potatoes are tender.
5. Add onion-carrot frying and soft cream cheese, cut into small cubes, into the soup. Close the lid and cook for ten minutes, until our cheese is completely dissolved. We periodically open and mix so that the cheese does not stick to the walls or the bottom. We salt. Leave the soup to infuse in the "Warm up" mode for forty minutes.
Recipe 6. Cheese soup in a slow cooker with sausages
Ingredients
three liters of drinking water;
300 g of sausage cheese;
60 ml of vegetable oil;
300 g sausages;
70 g of onion;
700 g of potatoes;
90 g of carrots.
Cooking method
1. We clean and wash all the vegetables under the tap. Cut the onion into small pieces. Coarsely rub the carrots. Potatoes crumbled into small pieces.
2. We turn on the slow cooker in the "Frying" mode. Pour a little oil into the bowl. We spread the carrots and onions and fry for about ten minutes.
3. Pour water into the capacity of the multicooker and fill up the potatoes. We turn on the “Soup” program on the multicooker. Close the lid of the unit and cook for an hour.
4. Remove the film from the sausages and cut them into circles. We put them in the soup shortly before the sound signal should sound.
5. Sausage soup grate with large holes and send it to the soup. Mix well until it melts. We salt. Serve with crackers made of white bread.
Recipe 7. Cheese soup in a slow cooker with champignons
Ingredients
filtered water;
a pound of champignons;
vegetable oil;
four potatoes;
fresh greens;
three soft processed cheeses;
bay leaf;
carrot - 80 g;
pepper and sea salt;
onion - 70 g.
Cooking method
1. Put the onion sliced in half rings and carrots chopped into strips in the heated capacity of the multicooker. Add a little oil and fry in the "Frying" mode until soft.
2. We clean the mushrooms, wash them and cut them into thin slices. Peeled potatoes with chopped cubes. We spread the prepared products in a multivaca bowl, mix and simmer for another quarter of an hour in the same mode.
3. Add cheese, salt, pepper to the vegetables and put the bay leaf. Pour hot water. We put the slow cooker into the "Extinguishing" mode. We set the timer for an hour. Refill the finished soup with chopped herbs and leave it in the heating mode for another half hour, so that it is well infused.
Recipe 8. Fish cheese soup in a slow cooker
Ingredients
300 g salmon fillet;
60 g of onions;
4 processed cheese;
ground black pepper;
80 g carrots;
extra salt;
1000 ml of filtered water;
70 g of pine nuts;
10 ml of olive oil;
250 g of potatoes;
dill is a bunch.
Cooking method
1. Place a frying pan on a stove and heat olive oil in it. Put finely chopped onions and carrots, chopped in large chips. Fry vegetables over moderate heat until soft. Pour pine nuts on a dry baking sheet and place them in the oven, lightly fry. Transfer them to a pan for vegetables, mix and continue to fry for a few more minutes.
2. Put a pot of water on the fire. Boil and send the melted cheese into cubes into boiling water, mix well with a wooden spatula until it disperses. Put peeled and diced potatoes in a pan. Cook until half cooked.
3. Transfer the vegetable frying to the soup, add the fish fillet cut into pieces here. Cook for five minutes, sprinkle with chopped dill, turn off the heat and let the soup stand under the lid for ten minutes.
Cheese soup in a slow cooker - tips and tricks from cooks
All multicookers are different, so set the time depending on the power of your unit.
When laying cheese in a multicooker container, stir the soup vigorously so that it does not stick to the walls and bottom.
For cheese soup in a slow cooker, it is better to take soft cream or cream cheese in trays. It dissolves quickly and has a delicate creamy taste.
If you want to add piquancy to your soup, use spicy cheese.
