Potato & Artichoke Soup with Parmesan Croutons

Steps

1. Preheat oven to 350F. Degrees.
   
2. Line a baking sheet with parchment or baking paper; set aside.
   
3. In a large bowl, add the bread cubes; drizzle the bread with olive oil and toss.
   
4. Mix together the parmesan cheese and paprika; sprinkle mixture over the bread cubes then place onto baking sheet in a single layer.
   
5. Bake croutons in oven for 10 minutes or until golden; set aside to cool.
   
6. Melt the butter in a 4 quart heavy bottomed soup pot or Dutch oven; saute the onions and celery leaves over medium heat until softened.
   
7. Whisk in the flour, reduce heat to medium low, and continue whisking mixture for 3-4 minutes.
8. Whisk in the vegetable stock or broth, potatoes, garlic & herb seasoning, salt and white pepper.
9. Bring to a simmer and cook for 8 minutes or until potatoes are nearly done.
   
10. Using a slotted spoon, remove potatoes to a food processor along with the drained artichoke hearts.
    
11. Puree mixture then add back to the pot, bring to a simmer and whisk in the heavy cream.
    
12. Re-season soup to taste.
    
13. Simmer for five minutes or until soup is hot and thickened.
    
14. To serve, ladle soup into shallow bowls; top with parmesan croutons. Serves 4