Potato Soup with Croutons
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 600 grams starchy potatoes
- 1 onion
- 2 bay leaves
- 1 Tbsp neutral vegetable oil
- 1 ⅕ liters Chicken broth
- 2 Tbsps scallions
- 100 grams Sour cream
- salt
- freshly ground peppers
- 3 slices day-old Whole Wheat Bread
- 2 Tbsps butter
Preparation steps
1.
Trim leeks, rinse and cut into rings. Peel, rinse and dice carrots, celery and potatoes. Peel onion and finely chop. Heat oil in a large saucepan and cook leeks, carrots, celery and onion. Add potatoes and cook briefly. Pour in broth, add bay leaf, bring to a boil and simmer for about 20 minutes.
2.
Remove bay leaf and puree the soup finely. Stir chives with sour cream (do not allow to boil). Season with salt and pepper. In the meantime cut the bread into small cubes and cook in the butter until golden brown on all sides. Serve soup with croutons on plates.
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