You will fall in love with 3 hot and creamy soups

Regular consumption of soup is more beneficial than taste buds. Due to its high moisture and fiber content, it helps remove harmful toxins from the body without harming the stomach. That's why it's the effective dish to help lose weight - it contains water that helps fill it up quickly compared to other foods.

So whether you want to lose some weight or just love soup, here are 3 cream soups, you will definitely fall in love:

Cheesy corn and potato chowder

what do you need:

• 3 1/2 cup chicken soup
• 3 cups of peeled and cubed potatoes
• 2 cups of milk
• 1 3/4 cup whole kernel corn
• 1 cup of Mexican processed cheese food
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup cut into green pepper
• 1/4 cup rustic flavored gravy mix
• 2 tablespoons margarine

Melt the margarine in a medium-fired cauldron, then cook the celery and onions for 3 to 5 minutes or until soft. Add chicken broth and bring to a boil. Stir the potatoes, reduce the heat, cook, and occasionally stir until the potatoes are tender, about 20 to 25 minutes. Add corn and pepper and bring to a boil. Mix the gravy in the milk and stir into the pan. Finally, add the cheese, then bring to a boil and stir on a low heat until the cheese melts. The mixture is thick and creamy.

Milky white mushroom soup

what do you need:

• 2 shallots, chopped
• 1 3/4 cup chicken soup
• 1 cup Portobello mushroom
• 1 cup of shiitake mushrooms
• 1 cup and a half cup
• 1/4 cup butter
• 2 tablespoons of general purpose flour
• 1 crushed cinnamon
• Salt and black pepper flavor

In a large pan, melt the butter with medium-high heat, then cook the shallots, Portobello mushrooms and mushrooms until soft, about 5 minutes. Add flour and mix until uniform. Gradually add the chicken stock, cook and stir until the mixture is thick. Add in half, season with salt and pepper, and sprinkle with cinnamon. Stir and heat [do not boil].

Carrot curry cream soup

what do you need:

• 1/2 kg carrot peeled and cut into 1 inch chunks
• 1 large onion, large diced
• 3 garlic petals, sliced
• 3 cups of chicken soup
• 1 1/2 cup whole milk
• 2 tablespoons curry powder
• 2 tablespoons olive oil
• 1 tbsp butter
• 1 pinch sugar
• Seasoning with salt and pepper
• Chopped roasted pistachio decoration

In a large pan, heat the oil and fry the carrots and onions for 7 minutes or until slightly golden brown. Reduce calories and then stir in garlic, butter and sugar. Cook for 10 minutes, then add curry powder. Pour in the broth, boil and partially cover until the carrots are tender, about 15 to 20 minutes. Heat and puree are removed in the blender until the mixture becomes smooth. Return to the pot, add half, then heat. Add salt and pepper if needed. Transfer to the serving bowl and pistachio decor.

These delicious hot cream soup recipes keep warm and full on cold nights!

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