Creamy Potato & Onion Soup with Crispy Croutons

Creamy Potato & Onion Soup

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

What You Need

• 1/4 C Unsalted Butter
• 4 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1 Red Onion, finely diced
• 1 Yellow Onion, finely diced
• 1 Bunch Green Onions, sliced & separated light / dark portions
• 3 stalks Celery, sliced
• 1 Jalapeno, seeded & diced
• 6 C Russet Potatoes, peeled & chopped large 
• 3 Tbsp. All Purpose Flour
• 4 C Pres. Choice Plant-Based Chik'n Broth
• 2 C Water
• Hard Cheese Rind
• 1 Tsp. Vegeta 
• 1/2 C Whipping Cream, room temperature
• 1/4 C Cream Cheese, room temperature
• 3/4 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• CROUTONS - About 3ish Cups Chopped Sourdough + EVOO, 2 Tsp. Garlic Plus Seasoning, 1/2 Tsp. Clubhouse La Grille Roasted Vegetable Seasoning, Himalayan Salt

Directions

• Begin heating your butter, garlic, and pepper flakes in a soup pot / large, deep non-stick skillet set to just below medium. Once heated, let everything sizzle together for about 30 seconds before adding the red onion, yellow onion, light portions of your green onions, celery, and jalapeno. Season liberally with sat & pepper, stir, and let those veggies cook 10 + minutes until softened up but not mushy. Add your potatoes and another good pinch of both salt & pepper. Stir and cook for another 3 - 4 minutes.​

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• Sprinkle in the flour and stir to coat your veggies in the flour. Continue to stir and cook another couple minutes before adding your broth & water. Increase your heat to a boil and once boiled, add the vegeta, cheese rind, and reduce to a simmer. Cover with a tilted lid for 15 minutes. Remove the lid and continue until your taters are perfectly cooked / fork tender. Pour in the cream and let the soup come back to a simmer for another minute or so. Turn off the heat, pluck out your cheese rind, and fold in the cream cheese, grana padano, and most of your reserved dark green portions of your onions. Taste your soup once combined and season accordingly with salt & pepper.​

• CROUTONS - While your soup simmers, set your oven to 350 F. Get your sourdough cubes into a mixing bow and dress with EVOO, the Clubhouse Garlic Plus, and Roasted Vegetable Seasoning. Toss to combine and transfer to a parchment lined baking sheet. Season the tray with salt & once preheated, bake for about 15 minutes, flipping at the half way point. You should have golden brown & crispy croutons.
• Serve your bowls garnished with some of the reserved green onion, a pinch of pepper flakes, some cracked pepper, and some of the crispy, golden croutons. ENJOY!
• Leftover soup can be refrigerated in an airtight container for up to 4 days. Leftover croutons can be sealed up in a ziplock / container for 4 - 5 days also. They make a yummy snack!

HAPPY VEG