Potato soup with cheesy croutons

Recipe from: 12 August 2015
recipe, soup, vegetables

Ingredients 8
Servings 4
Time 00:10

Ingredients

  • 800
    g
    floury potatoes
  • 1
    l
    vegetable or chicken stock
  • 1
    cup
    cream
  • Sea salt and black pepper
  • CROUTONS:
  • 4
    slices French bread, toasted
  • 60
    g
    Gruyère cheese, grated
  • Fresh thyme, to garnish
 

Method

00:20
 
Peel the potatoes and cut into cubes. Place in a pot and cover with the stock, bring to a simmer and simmer until the potatoes are almost crumbly and completely broken up.

Remove from heat; blitz with a handheld blender until smooth. Add the cream and return to heat, bring to a gentle simmer and cook for 5 min. Season.

For the croutons:

Preheat the oven grill.

Sprinkle cheese onto the toast and grill until melted.

To serve:

Ladle soup into preheated bowls and serve topped with croutons and fresh thyme.

Words: Justine Kiggen,
Fairlady magazine

Image:
Dawie Verwey


Recipe reprinted with permission of Fairlady. To see more recipes, please click here.
 
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