This creamy potato soup is comfort food at its best! The croutons add fun, flavor and crunch!!!!! —Ronna F
extra virgin olive oil
minced garlic, divided
day-old baguette cubes, crusts removed
ground black pepper, divided
finely grated fresh Parmesan cheese
diced red bell pepper
diced yellow onion
jalapeno pepper, finely chopped
tablespoons all-purpose flour
russet potato, peeled and diced
fresh or frozen white corn niblets
half and half
shredded Sharp Cheddar Cheese
bacon, cooked and crumbled
In This Recipe
Preheat oven to 325 degrees F.
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.
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.
Bake at 325 degrees F. for 15 to 20 minutes or until crisp. Set aside.
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.
Stir in flour. Cook for 2 minutes, stirring constantly. Slowly stir in chicken broth; whisk until well blended.
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.
Add corn and half and half. Simmer, uncovered for 10 minutes, stirring occasionally.
Remove from heat. Stir in cheese. Ladle into serving bowls. Garnish with bacon, chives and croutons.