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Bavarian white cream soup
In winter, when you come home from frost, you want to eat something hot. This soup cooks up pretty quickly.
How to cook Bavarian white cream soup
Step 1
We get everything we need for this dish. Cut the breast into cubes of about 1 cm. Peel the potatoes. Finely chop the onion.
Step 2
We cook the breast. At the same time, boil the potatoes.
Step 3
Add melted cheese and bring back to a boil over low heat to melt the cheese.
Step 4
Mash the boiled potatoes with a fork until mashed, add to the pan.
Step 5
Next add mushrooms and onions. Cook for about 5 minutes, add nutmeg, salt. Another 5 minutes and the dish is ready.
Step 6
When serving, season with freshly ground black pepper. Instead of bread, take croutons.
Bavarian white cream soup - FAQ About Ingredients, Baking Time and Storage
Yes! Turkey breast or even diced ham works well. For a vegetarian version, use hearty mushrooms or tofu for added texture.
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to maintain creaminess.
Absolutely! Skip the chicken and use vegetable broth. Add extra mushrooms or white beans for protein. Ensure your melted cheese is vegetarian-friendly.
Grate or finely cube the cheese before adding. Stir constantly over low heat, and incorporate it gradually for a smooth texture.
Freezing isn’t ideal due to the dairy, which may separate. If needed, freeze without cheese and add it fresh when reheating.
Top with crispy bacon bits, fresh herbs like chives, or a dollop of sour cream. Serve with rye bread or pretzel rolls for a Bavarian twist.
Replace potatoes with cauliflower florets. Boil until tender, mash lightly, and proceed with the recipe as usual.
Pre-shredded cheese contains anti-caking agents, which may affect smoothness. For best results, use block cheese and grate it yourself.
Double all ingredients, but cook the chicken in batches to avoid overcrowding. Adjust seasoning at the end, as larger batches may need more salt/spices.
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