Crispy potato soup with croutons
Description
Perfect for lunch. This creamy potato soup is ideal for the winter season, and it can be prepared in just half an hour using the simplest ingredients. It stores well in the refrigerator in a sealed container for up to 3 days. The soup is ready to serve.
Instructions
- 1
Step 1
Heat vegetable oil over medium heat in a deep skillet or saucepan. Add the finely chopped onion, minced garlic, and sauté until golden brown.
- 2
Step 2
Add the paprika powder, mix and fry the onion for another minute.
- 3
Step 3
Pour in the vegetable broth.
- 4
Step 4
Season the soup with salt and black pepper, mix well.
- 5
Step 5
Add potatoes, cut into cubes.
- 6
Step 6
Add the bay leaf, bring the soup to a boil, cover with a lid, and simmer for 10 minutes.
- 7
Step 7
Set aside some of the boiled potatoes in a small bowl, add tomato paste, mash, and return to the pot. Mix well and simmer the soup for another 5 minutes.
- 8
Step 8
Transfer the soup to a blender, add the butter, and blend until smooth.
- 9
Step 9
Cut the bread into cubes and fry in a deep skillet with butter over medium heat, add oregano, and cook until golden brown.
- 10
Step 10
Serve the soup in portions with croutons, sprinkled with finely chopped fresh herbs.