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Creamy Roasted Garlic Potato Soup with Crispy Buttery Croutons

Ingrid Beer
  • minutes
  • Serves 6

INGREDIENTS

1

Chives

3

whole heads Garlic

1/4 tsp

Garlic, granulated

1 tsp

Herb de provence

1

Onion, large

1/4 tsp

Onion, granulated

6

Russet potatoes, peeled and cubed (roughly 2 1/2 pounds), medium

4 cups

Chicken stock, hot

2

Black pepper

2

Salt

1/4 tsp

White pepper, ground

1

Olive oil

1

Buttery croutons

4 oz

French baguette

7 tbsp

Butter, unsalted

1 cup

Half and half

1/4 cup

Sour cream