Garlicky Potato Soup with Parmesan Toasts

(Sorry, I had to politely borrow this image from Cook's Country - my pictures... well, they, didn't turn out so good!)

Have you ever gone to the store, with list in hand, and still forget an important ingredient?  Have you ever done that and not realized you forgot that important ingredient until you were going to pull it out of the pantry or refrigerator?  Well, if it's never happened to you, you will never understand the frustration I felt when I was walking towards the pantry to grab the box of chicken broth (yes, that's right.. not homemade stock, sorry folks, that's another blog) and realized I had not grabbed it when I was at the store two days before.  If this has never happened to you, you will not understand the utter frustration I felt when I opened up said pantry and saw that my fear was 100% warranted!  I had forgotten the chicken broth!!!!!!!!!!  AAAAAAAAAAAAAAAA!!   And I was making soup.. how was I going to make soup with no broth?  Good gravy... ok, don't panic... I dug a little ways back and noticed.. wait.. wait.. ok, we should be ok.. I have two cans.  The back up cans that I always make sure I have ... just in case.  Well, I've never seen a more "just in case" moment.  I grabbed them and thanked them for being there in my time of need.

So why the stupid little story?  I have no idea, I guess I feel like I really don't talk much anymore when I post stuff.  I've been getting into the habit of saying... "it's good.. try it... I think you'll like it... enjoy!"  I thought it might be time to reconnect :)  It's a true story though.. and, well, the soup really is good.. and you really should try it and .. well.. I think you might actually like it!!

Garlicky Potato Soup with Parmesan Toasts
Adapted from Cook's Country
Printable Recipe 
Ingredients:
3 Tablespoons unsalted butter, divided
1/2 sweet onion
4 garlic cloves, finely minced
1 Tablespoon all-purpose flour
4 cups low sodium chicken broth
2 large Russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/2 tsp pepper
1 (6-inch) piece baguette, cut into 8 slices

Directions:
In a soup pot or Dutch oven, heat 1 tablespoon butter over medium heat until melted.  Add the onion and cook until tender, about 5-8 minutes (you may need to turn down the heat, don't let them burn).  Add the garlic and flour, stirring to combine; cook 1 minute.  Slowly whisk in the chicken broth and add the potatoes.  Bring to a boil, cover, and reduce heat to simmer.  Allow to cook for 10-15 minutes or until the potatoes are tender.

Meanwhile, adjust oven rack to middle position and heat the oven to 450 degrees.  Combine parmesan, 2 tablespoons butter, and pepper in a bowl.  Spread parmesan butter on 1 side of baguette slices.  Place bread, buttered side up and bake until golden brown, 6-8 minutes.

When potatoes are tender, use a submersible blender to process soup until it's smooth - OR - working in batches, pour soup into blender and process until smooth and return soup to pot.  Add the cream and season with salt and pepper.  Allow soup to warm through and serve in bowls with parmesan toasts.  Enjoy!

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