Creamy Garlic and Potato Soup Recipe

Start by peeling the potatoes and garlic. Then dice the potatoes into ½ inch pieces and coarsely dice the garlic.
50 g garlic, 500 g potatoes
Add the oil to a Dutch oven or large pot and heat up on medium heat. Once hot add the potatoes and garlic and sauté for a minute or two stirring frequently to make sure the garlic doesn’t brown.
50 g garlic, 1 tbsp olive oil, 500 g potatoes
Add the stock, salt and pepper. Cover and simmer for 20 minutes.
1 L stock, ½ tsp salt, ¼ tsp ground black pepper
While the soup is cooking, cut the rye bread slices into ¼-inch cubes. Add the butter to a large pan and once hot add the bread to the pan. Cook for 4 minutes per side on medium-high heat until all the sides are browned.
3 slices rye bread, 2 tbsp butter
After 20 minutes, add the cream and parmesan and mix using an immersion blender.
½ cup grated parmesan, 500 ml half and half cream
Serve with croutons and freshly diced parsley.
Fresh parsley, Maggi seasoning