- 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 (8 ounces) sour cream
- 1 tablespoon all-purpose flour
- 1 tablespoon minced chives
- 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
- 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. Yield: 6-8 servings (2 quarts).
Originally published as Gourmet Potato Soup with Croutons in Bountiful Harvest Cookbook 1994, p46
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