Potato soup with croutons
6 servings
45 minutes
Potato soup with croutons is a cozy and delicate dish of French cuisine that warms you on cold days. Its history begins in the French provinces, where simple ingredients were transformed into culinary masterpieces. The velvety texture of the soup is created by the combination of potatoes, butter, milk, and broth, while croutons add a crunchy note. The flavor of the soup is harmonious: tender potatoes, the aroma of leeks and garlic, light creamy sweetness, and the spice of bay leaves. This versatile dish can be served alone or alongside meat and vegetable sides. It is perfect for family dinners and cozy evenings by the fireplace.
1
Melt butter in a large pot. Add finely chopped onion, season with salt and pepper, and sauté, stirring constantly, until the onion is translucent. Add minced garlic and sauté for another 2 minutes. Peel, wash, and cut the potatoes into small cubes.
- Butter: 2 tablespoons
- Leek: 2 pieces
- Garlic: 3 cloves
- Potato: 1 kg
2
Place the potatoes in a pot with the onion and garlic, pour in the broth, and add the bay leaf. Bring to a boil, cover, reduce heat to medium, and cook until the potatoes start to break down, about 25 to 30 minutes. Remove the bay leaf from the pot.
- Potato: 1 kg
- Meat broth: 1000 g
- Bay leaf: 2 pieces
3
Blend the soup with a blender. Then add warm milk and cream. Season with salt and pepper to taste.
- Milk: 1 glass
- Cream: 125 ml
- Milk: 1 glass
- Cream: 125 ml
4
Serve the potato soup in bowls, garnish with greens, and serve with croutons.