Cheddar Cheese Soup

Creamy soups is a winter favorite – rich, hearty, spicy and warm, it’s perfect for those cold winter nights.  However, soups with all the veggies and cheese can be a dinner that delivers a heap of richness and calories along with comfort.  That’s why I love including it on our weekend dinner menus and searched for a few lighter soups options that use veggies instead of chicken, and give you the same satisfaction for a fraction of the calories

This is the first time I have tried a creamy soup at home. I did not expect it to be so simple and easy. Chicken lovers need not be disappointed. You can add a handful of boneless chicken instead of the potatoes and enjoy this delicious comfort food. I also used fresh boiled vegetables chopping them finely to make it a balanced one.

INGREDIENTS:

 

2 onions, chopped

3 medium potatoes, peeled and chopped/ small pieces of  chicken

25gm (1 cube) cheddar cheese, grated

2 tbsp butter

1 cup milk

5 cups water

1/2 cup sour cream

1/2 tsp freshly ground black pepper

1 tsp salt

Fresh coriander leaves (optional)

HOW TO MAKE:
 

1. In a pressure cooker , add the butter and brown the onions lightly.

2. Add potatoes and saute for 1-2 mins. Then add the water and pressure cook for 3-4 whistles. Remove from fire.

3. When cooled, blend the pressure cooked onions and potatoes in a mixer to a puree, along with the water used for cooking them.

4. Strain the puree and set aside.

5. Boil the milk separately. Bring the strained pureed soup separately to boil and add the milk, stirring continuously. Simmer for 2-3 mins on low flame.

6. Add grated cheese, salt and pepper.

7. Finally add the sour cream, if using, keeping the soup on very low flame and stirring continuously. Remove from fire.

8. To serve, top off with some grated cheese,finely chopped spring onions and toasted croutons with coriander leaves if using. Serve hot.

9) You can also use some boiled vegetables like broccoli and grated carrot for a more healthy and colorful look. I used some.