John Myers
Cream of Potato Soup with Garlic Croutons
The perfect cream of potato soup with garlic croutons recipe with a picture and simple step-by-step instructions.
For the garlic croutons
- 1 piece Onion
- 450 g Soup vegetables
- I used 3 small carrots, 1/2 stick of leek, a thick slice of celeriac and 1/2 parsley root.
- 2 liter Water
- 2 piece Meat broth (cubes)
- 100 ml Cream
- Salt
- Pepper
- Nutmeg
- 2 tbsp Sunflower oil
- 1 toe Pressed garlic
- 1 tbsp Butter
- 2 piece Toast without crust
- Wash, peel and dice the potatoes. Clean, wash and chop the soup vegetables. Peel the onion and cut into small cubes.
- Heat the sunflower oil in a large saucepan and fry the onion cubes until translucent. Add the soup vegetables and sauté, stirring constantly. Finally add the potato cubes and fry them briefly. Deglaze with about 1.5 liters of water – the vegetables should be well covered. Bring to the boil and then stir in the stock cubes.
- Reduce the heat and let the vegetables cook, covered, for about 20 minutes. Pour in the remaining water if necessary.
- In the meantime, cut the debarked toast slices into even cubes. Melt the butter in a small pan and fry the pressed garlic until translucent. Add the bread cubes and toast, stirring constantly. Reduce the heat a little so that the garlic does not burn. Set the finished croutons aside.
- When the vegetables are soft, take the pan off the heat and use a hand blender to make a creamy soup. Stir in the cream and season the soup with salt, pepper and a little nutmeg.
- Pour the potato cream soup into plates and add about a tablespoon of the prepared garlic croutons just before serving.
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