Gourmet Potato Soup with Croutons Recipe

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Gourmet Potato Soup with Croutons Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • SOUP:
  • 3 cups diced peeled potatoes
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 chicken bouillon cube or 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 fresh chives
  • CROUTONS:
  • 8 cups cubed day-old French bread (1-1/2-inch pieces)
  • Fat for deep-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

Directions

In a large kettle or Dutch oven, cook potatoes, celery, onion and bouillon in water until vegetables are tender, about 20 minutes. Add milk. In a medium bowl, combine sour cream and flour. Blend in 1/2 cup of hot soup; return to kettle. Add chives and simmer just until thickened. Meanwhile, for croutons, deep-fry bread cubes in fat until golden brown. Drain on paper towel. In a 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

  • SOUP:
  • 3 cups diced peeled potatoes
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 chicken bouillon cube or 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 fresh chives
  • CROUTONS:
  • 8 cups cubed day-old French bread (1-1/2-inch pieces)
  • Fat for deep-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
  1. In a large kettle or Dutch oven, cook potatoes, celery, onion and bouillon in water until vegetables are tender, about 20 minutes. Add milk. In a medium bowl, combine sour cream and flour. Blend in 1/2 cup of hot soup; return to kettle. Add chives and simmer just until thickened. Meanwhile, for croutons, deep-fry bread cubes in fat until golden brown. Drain on paper towel. In a 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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