- Water — 800 ml;
- Potatoes — 3-4 PCs;
- Chicken fillet — 1 PC;
- Cream cheese — 1.5 tbsp;
- Salt and pepper to taste;
- Vegetable oil;
- 1/3 of the loaf;
- 2-3 cloves of garlic;
- Olive oil — 2 tbsp
Peel the potatoes, wash and cut into cubes. Simmer on the fire a little more than average.
Fillet cut into cubes and fry in vegetable oil for 3-4 minutes. No need to fry until Golden brown, let it be grey, but tender. Fillet turns tender than boiled.
Add to potatoes the cheese and fillet, season with salt and pepper and stir. Once the cheese is fully melted, the soup, cover and turn off the heat.
Toast. Bread slices cut into small cubes. Garlic peel, split lengthwise into 2 pieces and fry in olive oil until dark Golden brown. Remove the garlic and fry in the same oil croutons.
The soup spill on plates, sprinkle with chopped herbs and add the garlic croutons.