Creamy chicken soup with cheese
You'll need:
Chicken fillet - 300 g
Water - 1.5 l
Potatoes - 2
Carrots - 1
Onion - 1
Processed cheese - 180 g
Bay leaf, peppercorns - optional
1. Place the chicken fillet, bay leaf, and peppercorns in a saucepan with cold water and simmer until tender.
2. Cut the carrots and onions into large cubes and add to a preheated frying pan. Sauté until soft, stirring occasionally.
3. When the chicken fillet is done, remove it from the broth along with the spices. Discard the spices.
4. Dice the potatoes and add to the broth. Cook at a medium boil until the potatoes are half-cooked, about 7 minutes, season with salt.
5. Add the sautéed vegetables to the saucepan and stir. Simmer the soup for 10 minutes.
6. Chop the chicken and return it to the broth. Simmer the soup for another 3-5 minutes.
7. Remove the pan from the stove. Puree the soup with an immersion blender until completely smooth.
8. Take the processed cheese and grate it coarsely. Return the pan to the stove and add the processed cheese to the soup. Reheat the soup over low heat.
I don't recommend using Karat brand cheese; no matter how much I've used, it never melts well. This time it failed again; no matter how long I simmered it, it wouldn't melt.