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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 1/4 cup parmesan cheese, grated
- 3 tablespoons butter, unsalted, softened
- - salt & pepper, to taste
- 1 - 6" - baguette, cut into 8 slices on bias
- 3 - scallions, white parts minced, green parts sliced thin
- 3 cloves garlic, minced
- 1 tablespoon all purpose flour
- 3 cups chicken broth, low-fat
- 1/2 cup heavy cream
- 1 1/2 pounds yukon gold potatoes, peeled & cut into 1/2" pieces
How To Make garlicky potato soup w/ parmesan toasts
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Step 1Adjust 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.
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Step 2Meanwhile, 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.
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Step 3Working 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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