French Carrot & Potato Potage with Crispy Croutons

A creamy and comforting French-style soup featuring potatoes and carrots, topped with homemade crispy croutons.

Ingredients

• 2 medium (Russet or Yukon Gold work well) Potatoes
• 3 medium Carrots
• 1 medium Onion
• 6 cups (low-sodium) Vegetable broth
• 1 tsp dried (or 1 tbsp fresh) Thyme
• To taste Salt and pepper
• 2 slices White or Whole Wheat Bread
• 1 tbsp Olive oil
• 1 Bay leaf

Instructions

1. Peel and chop the potatoes, carrots, and onion into roughly equal-sized pieces.
2. In a large pot, sauté the onion in olive oil over medium heat until softened and translucent, about 5 minutes.
3. Add the potatoes and carrots, and cook for another 3-5 minutes, stirring occasionally. This helps to develop their natural sweetness.
4. Pour in the vegetable broth, add thyme, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are very tender.
6. While the soup simmers, prepare the croutons. Dice the bread into small cubes.
7. Toss the bread cubes with olive oil, salt, and pepper.
8. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes, or until golden brown and crispy. Alternatively, pan-fry in a skillet with a little olive oil until crispy.
9. Remove the bay leaf from the soup. Use an immersion blender to puree the soup until smooth and creamy. Be careful when blending hot liquids.
10. Taste and adjust seasoning as needed. Add a splash of cream or milk (optional) for extra richness.
11. Serve hot, garnished with crispy croutons.

Cuisine: French

Suitability: vegetarian

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 3

Meal Type: dinner