garlicky potato soup w/ parmesan toasts

How To Make garlicky potato soup w/ parmesan toasts

• 1

  Adjust oven rack to middle position & heat oven to 475 degrees F. Combine parmesan, 2 Tbsp butter & 1/2 tsp pepper in bowl. Spread parmesan butter on 1 side of baguette slices. Place bread, buttered side up, on rimmed baking sheet & bake until golden brown, 6 - 8 minutes; set aside.
• 2

  Meanwhile, melt remaining 1 Tbsp butter in dutch oven over medium heat. Cook scallion whites until softened, about 2 minutes. Add garlic & flour & cook until fragrant, about 1 minute. Stir in broth, cream & potatoes & bring to boil. Reduce heat to medium low, cover & cook until potatoes are tender, 10 - 12 minutes.
• 3

  Working in batches, process soup in blender or food processor until smooth, 1 - 2 minutes. Return soup to pot. Season with salt & pepper to taste & sprinkle with scallion greens. Server with parmesan toasts.
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