Perfect Potato Soup with Garlic Herb Croutons Recipe

Leek, onion, and garlic bring delicious flavor to this easy potato soup. I think you'll love this Perfect Potato Soup with Garlic Herb Croutons, and it's quick enough for a weeknight!

Serves: 8


For the croutons:
8 slices crusty bread (I used ciabatta)
¼ cup extra virgin olive oil
2 small cloves or 1 large clove garlic, minced
1 tbsp. finely chopped fresh parsley
1 tsp. finely chopped fresh thyme (substitute other herbs as desired)
⅛ tsp. salt
few grinds black pepper

For the soup:
3 tbsp. butter
1 medium onion, chopped
1 large leek, sliced and washed well
3 large cloves garlic, minced
4 medium russet potatoes, peeled and chopped into 1-inch pieces
salt and pepper
6 cups low-sodium chicken or vegetable broth
½ cup half n half


Make the croutons:

  1. Preheat oven to 350 degrees F. Spray a rimmed baking sheet lightly with cooking spray.
  2. Cut bread into 1-inch cubes and place in a large bowl.
  3. In a small bowl, combine olive oil, garlic, parsley, thyme, salt, and pepper. Pour oil mixture over bread in bowl and use your hands to toss until bread is evenly coated. Spread croutons in a single layer on the baking sheet and bake for about 15 minutes until lightly browned and crisp.

Make the soup:

  1. Visit Perfect Potato Soup with Garlic Herb Croutons @ for full directions.

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