Light Cheese Soup À La Marlen
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg potato (s), floury
- 1 kg vegetables (imperial vegetables), frozen
- 7 teaspoons vegetable broth, grained
- 200 g cream cheese, low-fat level
- 2 liters water
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into small cubes. Put in a large saucepan with the imperial vegetables. Add 2 liters of water and 7 level teaspoons of vegetable stock. Let everything cook until the vegetables are cooked through. Then process into a paste with a tamper. Stir in 200 g cream cheese and season to taste.
- The whole pot only has 7 points. If you like, you can also cut a few poultry sausages in, I always make it for my son.
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