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Gourmet Potato Soup With Croutons

Ingredients

Soup:

  • 3 C. diced peeled potatoes
  • 1/2 C. diced celery
  • 1/2 C. diced onion
  • 1 chicken bouillon cube or 1 tsp. bouillon granules
  • 1 1/2 C. water
  • 2 C. milk
  • 1 C. sour cream
  • 1 T. flour
  • 1 T. fresh minced chives

Croutons:

  • 8 C. cubed, day old French bread (1 1/2 inch pieces)
  • fat for deep frying
  • 1/2 C. grated Parmesan cheese
  • 1 T. fresh minced parsley
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  1. In a large kettle, cook potatoes, celery, onion and bouillon in water until vegetables are tender, about 20 minutes. Add milk.
  2. In a medium bowl, combine sour cream and flour. Blend in 1/2 C. hot soup; return to kettle. Add chives and simmer just till thickened.
  3. Meanwhile for croutons, deep fry bread cubes in fat until golden brown. Drain on a paper towel.
  4. In a bowl, combine remaining ingredients. Add croutons and toss to coat.
  5. Ladle soup into bowls and top with croutons.

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