Potato and Leek Purée Soup with Croutons
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Instead of using the oven, you can toast the bread on both sides in a skillet. Serve the soup with croutons and sprinkle with thyme.
Ingredients
- Potato - 17.6 oz
- White Part of Leek - 2 pieces
- Onion - 1 piece
- Garlic - 3 cloves
- Water - 1 glass
- Cream 22% - 3.5 oz
- Olive Oil - 3 spoons
- Thyme - 3 spoons
- White bread - ½ pieces
- Salt - to taste
Step by Step guide
Step 1
Slice the leek into rings. Cut the onion into half-rings. Dice the potato into large cubes. Crush 1 clove of garlic with a knife and chop it finely.
Step 2
Heat 1 tablespoon of olive oil in a pot. Add the garlic and sauté the onion lightly. Do not let it brown.
Step 3
Add water and potatoes. Cook for 10–15 minutes until the potatoes are tender.
Step 4
Blend the cooked vegetables until smooth.
Step 5
Add the cream and salt. If the soup is too thin, simmer it on low heat until it reaches the desired consistency. If the soup is too thick, add water or cream.
Step 6
For the croutons, slice the bread into 1 cm thick pieces.
Step 7
Crush the remaining 2 cloves of garlic. In a bowl, mix 2 tablespoons of olive oil, salt, garlic, and 3 teaspoons of thyme.
Step 8
Using a brush, spread the mixture in a thin layer over the slices of bread.
Step 9
Cut the bread into 1x1 cm cubes. Spread them on a baking sheet. Place in a preheated oven at 428°F for 10 minutes. Keep a close eye on the croutons to prevent them from burning, stirring occasionally.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.