Potato-Cheese Soup with Pumpernickel Croutons
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4-6 servings
Ingredients
For the soup:
  • 2 Tbsp unsalted butter
  • 2 cups chopped yellow onion (about 1 large onion)
  • 2 cups peeled and chopped carrots (about 2 large carrots)
  • 6 sprigs parsley
  • 4 cups vegetable stock
  • 1 1/2 lbs potatoes, peeled and cubed (3-4 cups)
  • 1 cup chopped fresh dill
  • kosher salt and ground black pepper to taste
  • 2-3 cups grated cheddar cheese
For the croutons:
  • pumpernickel bread
Instructions
  1. Melt the butter in a soup pot over medium-low heat. Add the onions and carrots and cook, covered, until vegetables are tender and lightly colored, about 25 minutes.
  2. Add the parsley, stock, and potatoes and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 20 minutes (depending on the size of your potato cubes).
  3. While soup simmers, make the croutons. Preheat oven (or toaster oven) to 400. Cube about half a loaf of pumpernickel bread and spread on a baking sheet. Toast until crunchy, about 5-6 minutes.
  4. Remove soup from heat, add dill, and let stand covered for 5 minutes.
  5. Puree soup with an immersion blender or by pouring in batches into a regular blender. Return soup to pot over low heat. Season with salt and pepper to taste. Stir in cheese. Once all the cheese is melted and soup is hot (not boiling), serve immediately. Enjoy!
Notes
Adapted from The Silver Palate Good Times Cookbook.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/10/potato-cheese-soup-with-pumpernickel-croutons/