Mashed potato soup with croutons

Budget, from ordinary products, delicious! Mashed potato soup with croutons is an ideal dish for an autumn day. Velvety structure, warming taste, it's a pleasure to enjoy this soup! For cooking, you will need a minimum of ingredients, and it will take quite a bit of time.

MariaS

Recipe author

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Composition / ingredients

Servings:

Potatoes (purified)

400

Onion

Water

0.8

Vegetable oil

Bay leaf

Salt

to taste

For croutons:

Bread (diced, fried)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 10 % 1 g

Carbohydrates 80 % 8 g

48 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to cook mashed potato soup with croutons? Prepare the products. Take potatoes of well-boiled varieties to get a puree of a good velvety consistency. In advance or parallel to cooking, fry yesterday's white bread, cut into cubes, in a dry frying pan until a beautiful blush.
Step 2:
Peel the onion, cut into small cubes. At the bottom of the pan in which the soup will be cooked, pour vegetable oil, heat and put the chopped onion. Fry the onion on low heat until translucent and barely noticeable browning.
Step 3:
Wash the potatoes, peel and cut into large slices. Add to the pan to the fried onions. The size does not matter, because the potatoes will be mashed in the future, the main thing is that the pieces are the same size for uniform boiling.
Step 4:
Bring the water to a boil and pour the potatoes in a saucepan. Using boiling water will speed up the preparation of mashed soup. After boiling, add salt to taste and bay leaf. Cook the soup for 10-15 minutes until the potatoes are fully cooked. Determine readiness with a knife — it should easily pierce the pieces.
Step 5:
When the potatoes are cooked, the last stage remains — pureing. Before that, do not forget to take out the bay leaf. Using an immersion blender, beat the potatoes and onions into a smooth homogeneous mass. Mashed potato soup is ready to serve! It must be served hot, putting a little white bread croutons in each plate and then adding them as needed.

Mashed potato soup with croutons is not a dish where you need a rich bouquet of flavors and flavors, so we take only bay leaf from spices and when serving, we supplement the soup with freshly ground black pepper if desired.

When serving, supplement the soup with any greens that are currently in the refrigerator. If desired, you can supplement the soup with heavy cream or sour cream.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

Root vegetables are best washed with a brush or a hard sponge under running water.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.