Gourmet Potato Soup With Croutons Food

GOURMET POTATO SOUP WITH CROUTONS

Gourmet Potato Soup with Croutons image

During the long Wisconsin winters, my family "lives on" homemade soups because they are economical and freeze well. And, as with most soups, this one is even better the next day.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 18

Ingredients

SOUP:
3 cups cubed peeled potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 teaspoon chicken bouillon granules
1-1/2 cups water
2 cups milk
1 cup sour cream
1 tablespoon all-purpose flour
1 tablespoon minced chives
CROUTONS:
8 cups cubed day-old French bread (1-1/2-inch pieces)
Oil for deep-fat frying
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

In a Dutch oven, cook the potatoes, celery, onion and bouillon in water until vegetables are tender, about 20 minutes. Stir in milk. , In a small bowl, combine sour cream and flour. Blend in 1/2 cup hot soup; stir into vegetable mixture. Add chives. Cook and stir for 1-2 minutes or until thickened. , Meanwhile, for croutons, deep-fry bread cubes in oil until golden brown. Drain on paper towel. In a small bowl, combine remaining ingredients. Add croutons and toss to coat. Ladle soup into bowls and top with croutons.

Nutrition Facts :

BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS

Broccoli Potato Soup with Parmesan Croutons image

Categories Soup/Stew Cheese Potato Vegetable Vegetarian Quick & Easy Parmesan Broccoli Winter Gourmet

Yield Makes about 8 cups, serving 4

Number Of Ingredients 7

Ingredients

1 3/4 pounds boiling potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 teaspoons extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets and remaining stems peeled and sliced thin

Steps:

Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
Set broiler rack about 1 inch from heat and preheat broiler.
While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
Serve soup with croutons.

POTATO AND LEEK SOUP

Potato and Leek Soup image

Categories Soup/Stew Blender Potato Low Fat Quick & Easy Low/No Sugar Wheat/Gluten-Free Leek Gourmet

Yield Makes about 4 cups, serving 2 generously

Number Of Ingredients 6

Ingredients

the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
1 tablespoon unsalted butter
1 1/2 cups water
1 cup chicken broth
1 pound boiling, potatoes
2 tablespoons minced fresh parsley leaves

Steps:

In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.

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