Creamy Potato Soup and Olive Crostini

  • Difficulty: Ultra Basic
  • 30 minutes
  • 2 servings

With its rich, velvety-smooth consistency, this creamy potato soup could have been enough on its own. But we wanted a better look and vibe all together, so we’ve also made some crostini, topped them with olive paste and served them with the soup. Now that sure is a welcomed addition!

Ingredients Needed for Creamy Potato Soup and Olive Crostini

1 teaspoon butter
2 garlic cloves
1 onion, chopped
3 potatoes, diced
salt
pepper
¼ cup milk
2 cups of vegetable stock
12 olives
1 teaspoon olive oil
1 baguette

How to Cook Creamy Potato Soup and Olive Crostini

  1. Heat a saucepan over medium heat, add the butter and melt it.
  2. Add the onion, garlic, and cook them until golden.
  3. Add the diced potato and season with salt and pepper.
  4. Pour the milk and the vegetable stock. Bring it to a boil and reduce the heat.
  5. Let it simmer for 20 minutes.
  6. Preheat the oven to 360°F/180°C.
  7. Chop the olives and mix them in a small bowl with salt and olive oil.
  8. Slice the baguette and add the slices in a baking tray. Drizzle with olive oil and top them with the olive tapenade.
  9. Slide the tray into the oven for the next 10 minutes.
  10. When the soup is ready, pour it along with all of the liquid in a blender.
  11. Blend it until smooth.
  12. Serve the soup with the olive topped crostini.

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