Author Notes
This creamy potato soup is comfort food at its best! The croutons add fun, flavor and crunch!!!!! —Ronna F
Ingredients
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3 tablespoons
butter, divided
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2 teaspoons
extra virgin olive oil
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1 tablespoon
minced garlic, divided
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2 cups
day-old baguette cubes, crusts removed
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1 teaspoon
salt, divided
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1/2 teaspoon
ground black pepper, divided
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2 tablespoons
finely grated fresh Parmesan cheese
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1/2 cup
diced red bell pepper
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1/2 cup
diced yellow onion
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1
jalapeno pepper, finely chopped
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3 tablespoons
tablespoons all-purpose flour
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3 cups
chicken broth
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1
russet potato, peeled and diced
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1 tablespoon
fresh or frozen white corn niblets
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1 cup
half and half
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8 ounces
shredded Sharp Cheddar Cheese
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4 pieces
bacon, cooked and crumbled
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2 tablespoons
sliced chives
Directions
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Preheat oven to 325 degrees F.
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Place 1 tablespoon butter, olive oil and 1 teaspoon garlic in a small microwavable bowl. Microwave on high for 20 seconds, remove bowl and stir. Return to microwave for another 15 seconds.
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Place cubed bread on a cookie sheet. Drizzle butter mixture over bread cubes. Toss gently to coat. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and Parmesan cheese. Toss again to coat.
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Bake at 325 degrees F. for 15 to 20 minutes or until crisp. Set aside.
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Meanwhile, in a large sauce pot, melt remaining butter over medium heat. Add red bell pepper, onion and jalapeno. Saute until tender, about 3 minutes. Add remaining garlic and cook for another 30 seconds.
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Stir in flour. Cook for 2 minutes, stirring constantly. Slowly stir in chicken broth; whisk until well blended.
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Add diced potato and remaining salt and pepper. Bring mixture to a boil, stirring frequently. Reduce heat to medium-low and cook, uncovered for 10 minutes, stirring occasionally.
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Add corn and half and half. Simmer, uncovered for 10 minutes, stirring occasionally.
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Remove from heat. Stir in cheese. Ladle into serving bowls. Garnish with bacon, chives and croutons.
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