Cream soups have become those meals that I crave on a chill and rainy evening, while watching a good movie.
Potato soup is unquestionably ideal for any occasion, including the following day. I love the creaminess of the potatoes when combined with milk, heavy cream, and bacon, but to give it even more crunch, I made these delicious cheesy garlic croutons.
I used an air fryer, but you can also use the oven; your croutons will be ready when they are golden brown.
Enjoy and let me know which cream soup is your favorite!
Potato cream soup with cheesy garlic croutons
Potatoes are always delicious no matter how you cook them, and this cream soup is no exception.
Ingredients
For the soup
- 500 g potatoes
- 1 large yellow onion
- 2 cloves of garlic
- 500 ml milk
- 250 ml chicken broth
- 250 g diced bacon
- salt and pepper per taste
- 1 tbsp flour
- 100 ml heavy cream
For the croutons
- 2 slices bread
- 1 clove garlic
- 100 g cheese
Instructions
For the soup
- In a pan cook the bacon and then set it aside.
- In the same pan add the chopped onion and garlic and leave it for about 1 minute at medium heat, after that sprinkle the flour and stir until smooth.
- Add the chicken broth, milk, cream, potatoes salt and pepper to taste, let it cool at a low heat until the potatoes are tender.
- When the potatoes are done, blend everything until it resembles a puree.
For the croutons
- Dice the bread.
- In the same pan add the chopped onion and garlic and leave it for about 1 minute at medium heat, after that sprinkle the flour and stir until smooth.
- Add the chicken broth, milk, cream, potatoes salt and pepper to taste, let it cool at a low heat until the potatoes are tender.
- When the potatoes are done, blend everything until it resembles a puree.
For the croutons
- Dice the bread.
- In a bowl mix the olive oil with minced garlic, add to this the bread and mix everything together.
- Place it on a baking paper and into the air fryer for 5 minutes at 180°C.
