Mashed potato soup with croutons

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to cook mashed potato soup with croutons? Prepare your food. Take potatoes that are easily boiled so that you get a puree with a good velvety consistency. In advance or at the same time as cooking, fry day-old white bread, cut into cubes, in a dry frying pan until nicely browned.

2. STEP 2

   

   Peel the onion and cut into small cubes. Pour vegetable oil into the bottom of the pan in which the puree soup will be cooked, heat it and add chopped onion. Fry the onion over low heat until translucent and barely noticeable browning.

3. STEP 3

   

   Wash the potatoes, peel and cut into large slices. Add to the pan with the fried onions. The size does not matter, since the potatoes will be mashed later, the main thing is that the pieces are the same size for even boiling.

4. STEP 4

   

   Bring the water to a boil and pour the potatoes into the pan. Using boiling water will speed up the preparation of the pureed soup. After boiling, add salt to taste and bay leaf. Cook the soup for 10-15 minutes until the potatoes are completely cooked. Determine readiness with a knife - it should easily pierce the pieces.

5. STEP 5

   

   When the potatoes are cooked, the last step remains - pureeing. Before this, do not forget to remove the bay leaf. Using an immersion blender, puree the potatoes and onions into a smooth, homogeneous mass. Puree potato soup is ready to serve! It must be served hot, putting a little white bread croutons on each plate and then adding them as needed.

Comments on the recipe

sofija

14.11.2023

4.8

I wish I could add mushrooms to this soup!

Natalia M

14.11.2023

4.8

This amount of food was enough for two adult portions and one child portion, which is exactly what we had for lunch) My potatoes were just white and boiled, they were quickly cooked and easily blended with a blender. By the way, I was surprised that first you need to fry the onions in a saucepan. Good idea! This greatly improves the taste of the soup and gives it a caramel color. I replaced the water with rooster broth, it is rich and fatty. The mashed potato soup with croutons was quickly cooked, whipped perfectly and disappeared from the table just as quickly) In addition, I fried croutons in a dry frying pan. The puree soup is very tender, velvety, it really doesn’t need spices, it’s already self-sufficient. Thank you for a good recipe for a delicious soup.