Creamy potato soup with croutons (blender)
A light, pureed potato soup with croutons. You can make a delicious soup without spending much time, effort, or money — it's quite simple. This potato soup comes out very tasty, with a rich, creamy flavor. And crunchy homemade croutons will delight kids and grown-ups alike.
Cooking method
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Step 1:
Gather the ingredients listed. For garnishing the finished soup you'll want fresh herbs — I have fresh dill. I use 10% cream. Salt and pepper to taste, and you can add your favorite spices. To make the soup you'll need 500 ml of hot water or broth. A few slices of bread, but that's just a guide — use as many croutons as you like in your soup. Turn the oven on to preheat to 375°F (190°C) for the croutons.
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Step 2:
Cut the white bread into small cubes. Spread the cubed bread in a single layer on a baking sheet and put it in the preheated oven for 15 to 20 minutes.
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Step 3:
Keep an eye on the bread in the oven and toss it if needed. Transfer the finished croutons to a bowl and let them cool.
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Step 4:
In a heavy-bottomed pot, melt the butter over medium heat. Peel the onion and garlic and chop them. You can cut them however you like, since the soup will be pureed, but keep the pieces small so they don't add to the cooking time. Put the chopped onion and garlic in the pot with the butter and saute until translucent, stirring constantly.
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Step 5:
Peel the potatoes and cut them into cubes. Add the cubed potatoes to the pot with the onion and garlic and cook over medium heat for 5 to 7 minutes, stirring occasionally.
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Step 6:
Add the bay leaf and season with salt and pepper to taste (I use a seasoned salt). Pour in the hot water or broth and set the pot over medium heat. Cook the potatoes until soft, 15 to 20 minutes depending on how big you cut them.
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Step 7:
When the potatoes are cooked, fish out the bay leaf and puree the soup with a blender. Add more salt, pepper, or spices if needed.
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Step 8:
Pour the cream into the pureed soup, stir, and warm it over medium heat for a couple of minutes. If the soup seems too thick, you can add more cream or some hot water.
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Step 9:
Serve the finished soup hot. Ladle it into each bowl and scatter the cooled croutons on top. You can also sprinkle the soup with chopped fresh dill or parsley.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- White bread - 266 kcal/100g
