Potato soup with cheesy croutons

4 servings Prep: 10 mins, Cooking: 20 mins
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By Food24 May 04 2015
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Ingredients (7)

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