Potato soup in bread
4 servings
70 minutes
Potato cream soup in bread is a cozy and hearty dish of Russian cuisine that stems from the tradition of serving food in edible dishes. The delicate consistency of the soup, infused with the aroma of roasted garlic and enriched with leeks, perfectly complements the crispy crust of baked rye bread. This serving method adds depth of flavor, transforming a simple soup into a gastronomic delight. This dish warms the soul and body, making it an ideal choice for cold evenings. Historically, bread bowls were used in peasant kitchens to save on dishes while also enriching food with additional flavor nuances. Today, this recipe remains a favorite, combining homey comfort with Russian culinary traditions.
1
Preheat the oven to 200°C.
2
Remove the outer skin of the garlic head. Cut off the top by 2-3 mm. Brush with 1 tsp of olive oil, wrap in foil, and place in the oven for 35-40 minutes. Remove the garlic, do not turn off the oven.
- Garlic: 1 head
- Olive oil: 1.5 tablespoon
3
In a large pot, heat 1 tablespoon of olive oil, add sliced leek rings, and sauté for 3-4 minutes until softened.
- Olive oil: 1.5 tablespoon
- Leek: 2 stems
4
Add diced potatoes and broth.
- Potato: 7 pieces
- Vegetable broth: 1 l
5
Bring to a boil, reduce heat, and cook for 10-15 minutes until the potatoes are done.
6
Remove from heat, add roasted garlic cloves, salt, pepper, and blend until smooth.
- Garlic: 1 head
- Salt: to taste
- Ground black pepper: to taste
7
Cut the loaf of bread in half, remove the soft part. Bake in the oven for 15-20 minutes until the crust is slightly browned.
- Rye bread: 2 pieces
8
Pour the soup into prepared bread bowls, garnish with green onions, and serve immediately.
- Spring onion: 3 stems
