Shrimp cream soup with Philadelphia cheese

Are you tired of borscht, cabbage soup and pickles? So make something new, like shrimp cream soup. This dish turns out to be hearty, tender and nutritious. Especially lovers of seafood will like this soup. By the way, it can also be offered to a child, because the soup is well digested.

Ingredients

• shrimp 600 g
• Philadelphia cheese 250 g
• potatoes 5 pcs.
• dill 1 bunch
• ground black pepper
• salt

Directions

1. Wash the young potatoes in their skins thoroughly, put in a saucepan with water and boil over medium heat until tender. Then remove the tubers from the water (do not pour out the water itself!) And let them cool completely, then peel and mash the potatoes in mashed potatoes.
2. Remove the shrimp from the refrigerator and thaw them to room temperature, then peel them thoroughly and rinse them under cold water. Put mashed potatoes in the saved water and mix everything well, add cheese and prepared shrimps.
3. Stir the soup again, add ground pepper and salt (if necessary), put the saucepan on low heat and cook the soup for 5-7 minutes.
4. Pour the prepared shrimp cream soup with Philadelphia cheese into bowls, sprinkle each portion with chopped dill and serve.