Creamy Garlic Potato Soup with Crusty Bread

 Creamy Garlic Potato Soup with Crusty Bread

Ingredients:

• 500g of potatoes, peeled and cubed

• 1 liter of vegetable broth

• 200ml of heavy cream

• 4 cloves of garlic, minced

• 1 medium onion, chopped

• 2 tablespoons of olive oil

• Salt to taste

• Black pepper to taste

• 1 tablespoon of fresh parsley, chopped for garnish

• 300g of crusty bread

Kitchen Tools Needed:

• Large pot

• Blender

• Knife

• Cutting board

• Measuring cups

• Measuring spoons

• Ladle

Instructions:

• Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sauté until translucent and fragrant.

• Add cubed potatoes to the pot and stir for a couple of minutes to coat them in the oil.

• Pour in the vegetable broth. Bring to a boil. Then, reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

• Once the potatoes are cooked, remove the pot from heat and allow it to cool slightly before blending.

• Blend the soup until smooth and creamy using a blender. Return it to the pot over low heat.

• Stir in the heavy cream, and season with salt and black pepper. Let it warm through but do not boil.

• While the soup is warming, slice the crusty bread into thick pieces. Optionally, you can toast it in an oven until crispy.

• Serve the hot, creamy soup. Garnish it with fresh parsley. Serve it with crusty bread.

Macros:

• Total Calories: 600kcal

• Carbs: 72g

• Proteins: 12g

• Fats: 36g