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Mashed potato soup with croutons

Creamy potato soup with croutons

Budget-friendly, made from everyday ingredients, and delicious! Creamy potato soup with croutons is the ideal dish for an autumn day. Velvety texture, warming flavor — this soup is pure pleasure to eat! It takes minimal ingredients and very little time.

MariaS

Recipe author

Composition / ingredients

Servings:

Potatoes (peeled)

400

Onion

Water

0.8

Vegetable oil

Bay leaf

Salt

Bread (diced, toasted)

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

Cooking method

Cooking time: 40 min

Step 1:

How do you make creamy potato soup with croutons? Gather your ingredients. Use potatoes of a variety that cooks down well, so you get a nice velvety puree. Ahead of time or while you cook, toast cubes of day-old white bread in a dry skillet until nicely golden.
Step 2:

Peel the onion and cut it into small cubes. Pour vegetable oil into the bottom of the pot you'll cook the soup in, heat it, and add the chopped onion. Saute the onion over low heat until translucent and just barely golden.
Step 3:

Wash, peel, and cut the potatoes into large slices. Add them to the pot with the sauteed onion. The size doesn't matter, since the potatoes will be pureed later — the main thing is that the pieces are uniform so they cook evenly.
Step 4:

Bring the water to a boil and pour it over the potatoes in the pot. Using boiling water speeds up the soup. After it comes to a boil, add salt to taste and the bay leaf. Cook the soup for 10 to 15 minutes, until the potatoes are fully done. Check with a knife — it should pierce the pieces easily.
Step 5:

Once the potatoes are cooked, there's one last step — pureeing. First, don't forget to take out the bay leaf. With an immersion blender, blend the potatoes and onion into a smooth, uniform puree. The creamy potato soup is ready to serve! Serve it hot, putting a few white-bread croutons in each bowl and adding more as you go.

Creamy potato soup with croutons isn't a dish that needs a rich bouquet of aromas and flavors, so the only spice we use is bay leaf, topping the soup with freshly ground black pepper at serving if you like.
When serving, top the soup with whatever fresh herbs you have in the fridge. If you like, you can enrich the soup with heavy cream or sour cream.
Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preference (whether you like a thick or a thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, which may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. Scale all the ingredients down to 1 or 2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5 to 2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. Once you've tasted a small batch, you can adjust both the amount of liquid and the proportions to your taste. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.