Potato soup with cheesy croutons

Fairlady
4 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe


By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

800 g potatoes
1 l stock — vegetable or chicken
1 cup cream
sea salt and freshly ground black pepper
CROUTONS:
4 bread — French, sliced and toasted
60 g gruyère cheese — grated
fresh thyme — to garnish
Tap for ingredients
Tap for ingredients

Method:

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.

Recipe reprinted with permission of Fairlady. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.