Directions
- 1Add olive oil and butter to a pot.
- 2Add chopped potatoes, onion, and garlic to the pot.
- 3Season with salt, pepper, and marjoram.
- 4Add white wine and broth.
- 5Add bouillon and extra water.
- 6Add fresh thyme and simmer on low for 20 minutes.
- 7Cube up some bread for croutons.
- 8Drizzle the bread cubes with olive oil.
- 9Bake the croutons in the oven until crispy.
- 10Remove the thyme from the soup.
- 11Optionally grate fresh garlic into the soup.
- 12Ladle the soup into an oven-proof bowl.
- 13Top with croutons and cheese.
- 14Broil for 2 minutes until the cheese is melted and bubbly.
- 15Garnish with parsley.
Ingredients
- Olive oil
- Butter
- Potatoes
- Onion
- Garlic
- Salt
- Pepper
- Marjoram
- White wine
- Broth
- Bouillon
- Water
- Fresh thyme
- Bread
- Cheese
- Parsley
Equipment
PotOvenBaking sheetMicroplaneOven-proof bowl
Tips
- Add as much garlic as you like.
- Optionally add fresh garlic after simmering.
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