Potato Cream Soup in Bread
Soups • Russian
Description
You can add corn to the finished soup if desired.
Ingredients
- Garlic 1 head
- Olive Oil 1½ tablespoons
- Leek 2 stalks
- Potatoes 7 pieces
- Vegetable Broth 0 qt
- Salt to taste
- Ground Black Pepper to taste
- Rye Bread 2 pieces
- Green onions 3 stalks
Step-by-Step Guide
Step 1
Preheat the oven to 200°C (392°F).
Step 2
Remove the outer skin from the head of garlic. Cut off the top by 2–3 mm. Brush with 1 teaspoon of olive oil, wrap in foil, and place in the oven for 35–40 minutes. Remove the garlic, do not turn off the oven.
Step 3
In a large pot, heat 1 tablespoon of olive oil, add the sliced leek, and sauté for 3–4 minutes until soft.
Step 4
Add the diced potatoes and broth.
Step 5
Bring to a boil, reduce heat, and cook for 10–15 minutes until the potatoes are tender.
Step 6
Remove from heat, add the roasted garlic cloves, salt, pepper, and blend until smooth.
Step 7
Cut the loaf of bread in half and remove the insides. Bake in the oven for 15–20 minutes until the crust is lightly browned.
Step 8
Pour the soup into the prepared bread bowls, garnish with green onions, and serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!