BEST POTATO SOUP

 

INGREDIENTS:

+Soup

°2 onions, minced

°8 garlic cloves, minced

°30 ml (2 tbsp.) butter

°1 white leek, minced

°680 g (4 cups) peeled and cubed red potatoes

°1 liter (4 cups) chicken broth

°375 ml (1 1/2 cups) milk

°2.5 ml  black pepper

°2 pinches ground caraway seeds (see note)

+Trim

°225 g bacon, cutting to lardons

°100 g (1 cup) grated sharp Gouda cheese

°12 thin bread croutons

°50 g (1/2 cup) grated yellow or white cheddar cheese

°30 ml (2 tbsp.) chopped chives

*METHODS :

Soup

In a large saucepan over medium heat, soften the onions and garlic in the butter until lightly browned. Adding leek and keep cooking for 2 min. Adding potatoes, broth also milk. Bring to boil and simmer uncovered 25 minutes or until potatoes are tender, stirring occasionally. Let cool.

In a blender, purée the soup until smooth. Salt. Add pepper and caraway.

Trim

Put the grill at the center of the oven. Preheat oven to broil.

In a small saucepan over high heat, brown the bacon for about 5 minutes. Draining on a plate line with paper.

Place 4-6 ovenproof bowls on a baking sheet. Divide the soup between bowls. Sprinkle with gouda cheese and half the bacon. Top with bread croutons and cheddar cheese.

Bake for 3 minutes . Remove from oven, top with remaining bacon and chives.

Enjoy !