Cheese cream soup with melted and hard cheese

Let's prepare the broth first. It is advisable to use chilled poultry meat so that the broth is not too fatty. Thoroughly wash the chicken drumsticks, transfer them to a small saucepan with a capacity of 2.5-3 liters and fill it with cold purified water. Let's put the pot on the fire. When the water begins to boil, remove the foam and add a few leaves of parsley and allspice to the broth for flavor. We will cook the meat until cooked (about 20-30 minutes), periodically removing the resulting foam with a slotted spoon.

While the broth is cooking, prepare the vegetables. Clean the washed carrots with a vegetable peeler. Let's rub it on a grater. Peel the onion and cut into cubes.

Melt the butter in a frying pan, add a few tablespoons of vegetable oil to it. Put the onion in the pan and sauté it over low heat for a few minutes.

Then add grated carrots to the onions and continue to simmer the vegetables for a few more minutes.

From the finished broth we get the chicken meat. Put the browned vegetables into the broth.

Wash and peel new potatoes.

Cut it into small cubes and put it into the soup.

While potatoes are cooking, grate hard and melted cheese. If desired, cream cheese with bacon or mushroom flavor can be used to prepare the soup.

When the potatoes in the soup become soft, add the grated cheese.

Mix thoroughly so that both types of cheese are completely melted. Add salt, dried basil, ground black pepper to the soup and mix.

Take the cheese soup off the heat and puree it with an immersed blender. Then again put the pot of cheese soup on a slow fire and let it boil for a few minutes.

Pour the finished soup-puree into plates or broth bowls, decorate with a sprig of dill. Serve with homemade white bread croutons or garlic croutons.
Enjoy your meal!