Name: Garlicky Potato Soup with Parmesan Toasts
Total time: 30 min
Yield: Serves 4
Ingredients: 1/4 cup grated Parmesan cheese; 3 tablespoons unsalted butter, softened; Salt and pepper; 1 (6-inch) piece baguette, cut into 8 slices on bias; 3 scallions, white parts minced, green parts sliced thin; 3 garlic cloves, minced; 1 tablespoon all-purpose flour; 3 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch pieces

Why This Recipe Works

Choosing the right potato was a key step in developing our garlicky potato soup recipe; we liked peeled Yukon golds for the way they broke down and thickened the broth. We baked the cheesy toasts while the potatoes simmered to get this soup on the table in 30 minutes.

Before You Begin

The cheesy toasts make a fast, weeknight soup special.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Combine Parmesan, 2 tablespoons butter, and ½ teaspoon pepper in bowl. Spread Parmesan butter on 1 side of baguette slices. Place bread, buttered side up, on rimmed baking sheet and bake until golden brown, 6 to 8 minutes; set aside.

Meanwhile, melt remaining 1 tablespoon butter in Dutch oven over medium heat. Cook scallion whites until softened, about 2 minutes. Add garlic and flour and cook until fragrant, about 1 minute. Stir in broth, cream, and potatoes and bring to boil. Reduce heat to medium-low, cover, and cook until potatoes are tender, 10 to 12 minutes.

Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to pot. Season with salt and pepper to taste and sprinkle with scallion greens. Serve with Parmesan toasts.