Light potato soup with cheese toast

Potato Escalope 485 Last Update: Jul 31, 2021 Created: Jul 31, 2021 0 0 0
Light potato soup with cheese toast
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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To prepare such a light soup, you will need potatoes, leeks and spices.

Ingredients

Directions

  1. Turn on the oven to preheat to 180 degrees.
  2. Melt the butter in a cast iron saucepan over medium heat, add the onions and cook, stirring occasionally, until soft.
  3. Put potatoes in a saucepan, cover with water, broth and add salt and 2 sprigs of thyme. Bring the mixture to a boil, reduce heat and cook for about 20 minutes, until the potatoes are soft.
  4. Make toast. Put the baguette slices on a baking sheet and put in the oven, cook for 7 minutes. Turn the slices over, brush with butter and sprinkle each with 1 tablespoon of cheese. Cook for 5 minutes, then sprinkle with pepper.
  5. Remove the soup from the stove, remove the thyme sprigs and mash the potatoes partially. Add cream to the soup and sprinkle with black pepper. Serve the soup in plated bowls with cheese toast. Garnish with thyme sprigs if desired.

Light potato soup with cheese toast



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

To prepare such a light soup, you will need potatoes, leeks and spices.

Ingredients

Directions

  1. Turn on the oven to preheat to 180 degrees.
  2. Melt the butter in a cast iron saucepan over medium heat, add the onions and cook, stirring occasionally, until soft.
  3. Put potatoes in a saucepan, cover with water, broth and add salt and 2 sprigs of thyme. Bring the mixture to a boil, reduce heat and cook for about 20 minutes, until the potatoes are soft.
  4. Make toast. Put the baguette slices on a baking sheet and put in the oven, cook for 7 minutes. Turn the slices over, brush with butter and sprinkle each with 1 tablespoon of cheese. Cook for 5 minutes, then sprinkle with pepper.
  5. Remove the soup from the stove, remove the thyme sprigs and mash the potatoes partially. Add cream to the soup and sprinkle with black pepper. Serve the soup in plated bowls with cheese toast. Garnish with thyme sprigs if desired.

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