Potato Soup and Roast Pepper/Onion spread Baked Potato Rounds on Toast

Want to see the toast in focus? Continue reading...

Here's a light lunch I prepared. Lots of flavors and textures in this meal. I hope you try it out:)

Here are the ingredients you will need to make 6 toasts and 2 servings of soup:

For Potato Soup
3/4 Large Russet Potato cut into bite size cubes
2 1/2 cups milk
1/2 cup Chicken stock
1 teaspoon flour
1 1/2 teaspoon butter
1 teaspoon Thyme
1/2 teaspoon Chili powder
Salt and Pepper to taste

For toast and spread
6 slices white bread
6 Potato slices 1/8 inch thick made from rest (1/4) of potato
1 Red Pepper diced
1/2 white Onion diced
1 Garlic clove minced
1/2 teaspoon Thyme
1/2 teaspoon chili powder
2 teaspoons Creme Cheese
1 tbsp plain Yogurt
1 tbsp Olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

For garlic croutons
crust from the 6 slices of bread cut into crouton size cubes
2 tbsp Olive oil
2 teaspoons Garlic powder
Parsley finely minced


[Prepping croutons]:
1) Coat bread cubes with mixture of olive oil, garlic powder and minced parsley
2) Bake in oven at 350°F for about 20 minutes/until golden brown...but not burnt
3) Set aside

[Prepping Roast Pepper/Onion spread]: (can be made ahead of time and stored)
1) In hot pan fry onions, red pepper with olive oil...do not burn
2) Add garlic, 1/2 teaspoon of chili powder and thyme and coat vegetables
3) Salt and pepper to taste
4) Set aside some onion and red pepper for garnish if desired
5) Put rest in blender, and add creme cheese and yogurt
6) Blend and leave in fridge

[Prepping toast and potato slices]:
1) Coat bread with olive oil/chili powder mixture
2) Coat potato slices with olive oil, ground black pepper, and kosher salt
3) Bake both in oven at 400°F
4) Keep watch, and take bread out once slightly golden
5) Leave potato slices for longer (about 20 minutes)
6) Place spread on potato slices (garnish tops if desired with set aside onion and red pepper)

7) Place potatos with spread on toast
8) Toast done

[Prepping Soup]:
1) Make roux (Melt butter in pan and mix flour) keep whisking for about 3-5 minutes
2) Add thyme, chili powder
3) Once roux smells like pie crust, add COLD milk slowly while whisking to prevent clumping
4) Add remaining milk and stock and bring to simmer
5) Add in potato cubes
6) Simmer until potatoes are cooked
7) Soup done (serve with croutons)


Here are some close-ups as promised :)

Roast Pepper/Onion spread Baked Potato Rounds on Toast

Potato Soup

Gratuitous ready to eat shot

This was a nice hearty yet light at the same time lunch for the current winter weather. The soup was nice and hearty but not overly creamy. The Roast Pepper spread was amazingly flavorful. It was sweet from the red pepper, and tasted like roast pepper and onion, even tho it was only pan fried. The creme cheese isn't very apparent in taste, more in texture. It was great chilled as well. The thin slice of baked potato added a new dimension to the toast texture. I hope you get a chance to try this out, especially the spread. It would go great with chips and other party foods as well. Great all-around versatile recipe.

Until next time, enjoy and rock on!