Garlicky Potato Soup with Parmesan Toasts
1/4 c Parmesan cheese, grated
3 Tbsp unsalted butter, softened
Salt and pepper
1 (6-inch) piece baguette, cut into 8 sliced on bias
3 scallions, white parts minced, green parts sliced thin (keep them separate)
3 garlic cloves, minced
1 Tbsp all-purpose flour
3 c low-sodium chicken broth
1/2 c heavy cream
1 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2" pieces
- Adjust oven rack to middle position and heat oven to 475. Combine Parmesan, 2 Tbsp butter and 1/2 tsp pepper in bowl. Spread butter mixture on 1 side of baguette slices. Place bread, buttered side up, on rimmed baking sheet and bake until golden brown, 6-8 min; set aside.
- Meanwhile, melt remaining 1 Tbsp butter in Dutch oven over medium heat. Cook scallion whites until softened, about 2 min. Add garlic and flour and cook until fragrant, about 1 min. Stir in broth, cream and potatoes and bring to a boil. Reduce to medium-low heat, cover, and cook until potatoes are tender, 10-12 min.
- Working in batches, process soup in blender until smooth, 1-2 min. Return soup to pot. (I used an immersion blender to puree right in the pot.) Season with salt and pepper to taste and sprinkle with scallion greens. Serve with Parmesan toasts.