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Potato soup with croutons

A hearty and creamy potato soup with croutons.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Servings: 2


For the soup

  • 400 g potatoes
  • 1 tbsp butter
  • 2 onions chopped
  • ½ cup white wine
  • 2 cups chicken stock
  • ¼ cup heavy cream
  • 1 tbsp crème fraîche
  • 1/4 tsp nutmeg
  • salt
  • pepper

For the croutons

  • 1/3 cup bacon finely diced
  • 1 cup stale bread diced


  • Peel the potatoes and dice them into 1cm / 0.5 inch cubes.
  • Heat a large pot over medium to medium high heat, melt the butter in it and add the chopped onions. Fry for 1-2 Minutes until translucent.
  • Add the potatoes and fry together for 2-3 minutes.
  • Add the white wine and chicken stock, turn down the temperature a bit, cover it and let everything cook for 15-18 minutes or until the potatoes are soft.
  • Meanwhile heat a small frying pan.
  • Add the bacon to it and let it gently fry until it has rendered its fat.
  • Add the bread and let everything fry until the croutons are crispy. Remove from pan and set aside.
  • When the potatoes are soft, remove 1 cup of the cooked potatoes from the broth and set aside.
  • Add the cream and crème fraîche to the pot and purée everything with a stick blender until creamy. If the soup is too thick add some more water. If it's too runny add some of the reserved potatoes and purée some more.
  • Add nutmeg and salt and pepper to taste. Return the reserved potatoes to the pot.
  • Before serving sprinkle the soup with the bacon/croutons mixture.