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Creamy Potato Soup with Croutons

Category Soup
Servings 2 servings
Calories 508 calories
Skill Required Basic
Duration 30 minutes

This creamy potato soup with croutons is what comfort food is all about. You can easily make it in about half an hour, it’s hearty, savory, and feels like those classic soups your grandmother used to make when you were a kid. It’s even better if you top it with a few butter-fried croutons.

  • 1 tablespoon vegetable oil
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon paprika powder
  • 2 cups (500 ml) vegetable stock
  • Salt
  • Pepper
  • 3-4 medium-sized potatoes, cubed
  • 3 bay leaves
  • 1 tablespoon tomato sauce
  • 1 tablespoon butter
  • For the croutons:
  • 1 teaspoon butter
  • 2 bread slices
  • 1/2 teaspoon oregano
  • Heat the vegetable oil in a deep skillet over medium heat.
  • Add the red onion, garlic, and cook them until golden. Add the paprika powder.
  • Pour the vegetable stock and season with salt and pepper.
  • Add the potatoes and bay leaves. Bring the soup to a boil, cover it with a lid and let it simmer for 10 minutes.
  • Add a touch of tomato sauce and simmer it again, this time for 5 minutes.
  • Transfer the tomatoes and liquid into a blender and add 1 tablespoon of butter in it. Pulse until you make a soup.
  • Place the bread slices on a wooden board and cut them into small cubes.
  • Toast them in butter until golden and crispy.
  • Serve the soup with croutons.
Nutrition Per Serving
508 kcal
19 g
14 g
73 g