I made homemade croutons and these were smashing in the soup.
There was a bit of leftover French loaf I made two days ago so I slather up two pieces with butter, crammed a bit of cheese in and made a rustic grilled cheese sandwich.
The ticket to success is letting this cool before cutting it into croutons. We were too hungry to wait :-)
14 ounces of Yukon Gold potatoes, chopped
1 TB butter
1 stalk celery, chopped
1 small onion chopped
2 garlic cloves, minced
1 1/2 cups milk
1 cup vegetable broth
salt and pepper
1/4 tsp. nutmeg
Simply boil the potatoes for 15 minutes until soft. Drain and mash with a large spoon. You will want some chunks in there.
Melt butter then add the onion, garlic and celery. 10 minutes should make then soft but not browned. Add potatoes, milk and broth. Add seasonings. Simmer until it's the thickness you'd like.
I made this from a recipe in the Cottage Cookbook, one I had just received in the mail. Of course I adapted it a bit, I always do. It's a lovely book. I reviewed it Novel Meals.
I am linking up with Deb at Kahakai Kitchen for her Souper Sunday series. Linkup may be found HERE. Join in, it's fun to share!