Main Page
Soups
Mashed potato soup with croutons

Creamy Potato Soup with Garlic Croutons

A quick, hot dish from budget-friendly ingredients! This easy recipe makes a fragrant puréed vegetable soup with a splash of cream and crisp garlic croutons — sure to please and to surprise you with its wonderful flavor!

Siberian cooks

Recipe author

Watch the video

Composition / ingredients

Servings:

Potatoes

700

Onion

Vegetable oil

Carrot

Bell pepper

0.5

Celery

Garlic

Water

400

Dried herbs (dried herbs)

Nutmeg

0.25

Cream

100

White bread

160

Butter

Mixed ground peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 27 % 6 g

Carbohydrates 64 % 14 g

119 kcal

GI: 64 / 0 / 36

Cooking method

Step 1:

Want a quick, easy potato soup with onion, carrot, and fragrant garlic croutons that everyone will love? Start by gathering all your ingredients and spices for this homemade puréed vegetable soup for lunch or dinner.
Step 2:

Set a suitable pot on the stove, add 2 tablespoons of vegetable oil, and heat it. Add one finely chopped onion and sauté over high heat, stirring with a spatula, until translucent.
Step 3:

Coarsely grate one carrot, add it to the pot with the onion, and stir-fry.
Step 4:

Peel and cut 700 g of potatoes into fairly large pieces, add them to the pot, stir the vegetables together, and warm the potatoes through for 5 minutes.
Step 5:

Finely chop half a bell pepper and one stalk of celery, add them to the pot for flavor and aroma, stir the vegetables together, and keep sautéing over high heat.
Step 6:

Pour 400 ml (about 1 2/3 cups) of boiling water into the pot, cover it, and bring the vegetables to a boil.
Step 7:

Once the vegetables boil, reduce the heat to low, cover the pot, and continue cooking for 20 minutes.
Step 8:

To make the croutons, take about 160 g of white bread, cut off the crust, and dice it into small cubes.
Step 9:

Set a skillet on the stove, add 1 tablespoon of vegetable oil and 30 g of butter, and heat. Add one finely chopped garlic clove and stir-fry.
Step 10:

Add the diced bread to the skillet with the garlic and fry over high heat, stirring, until golden brown on all sides.
Step 11:

Transfer the garlic croutons from the skillet to a plate.
Step 12:

Season the pot of vegetables with salt and mixed ground peppercorns to taste, and add 1/4 teaspoon of ground nutmeg and 1 teaspoon of dried herbs.
Step 13:

Using an immersion blender, purée the vegetables in the pot until smooth and creamy.
Step 14:

Pour 100 ml (about 1/3 cup) of cream into the puréed soup, set the pot on the stove, and, stirring, bring just to a boil, then take it off the heat.
Step 15:

Ladle the puréed soup into bowls and serve with fresh herbs and the garlic croutons.
Step 16:

Cook together, keep it simple, and make the tastiest dishes at home from everyday ingredients with our recipes. Enjoy!

Here's a quick, fairly simple recipe for a rich, wonderfully tasty, fragrant puréed vegetable soup with no meat — a balanced and very wholesome option. Give this thick puréed vegetable soup with croutons a try; it's a tried-and-true family recipe I got from my grandmother, and you're sure to be pleasantly surprised by its wonderful flavor. Enjoy!