It started as soup. Potato Leek Soup with bacon and homemade croutons, to be more specific. But what it really became was Smoky Paprika Croutons with Potato Leek Soup.
I decided I would double the soup recipe, since it only made 4 servings and there are a whopping two of us in this house. Irrational logic, perhaps, but moving on. In doubling the soup recipe, I also took the liberty to double the croutons. Which means that we supposedly had 8 servings of croutons.
Now, I am a math expert (just ask my 4th graders), so 8 servings minus 2 servings leaves 6 servings of croutons. In my mind, these would have been packed away and taken with some leftover soup for lunch.
Somewhere between my excessive snacking-while-cooking and Bjork’s add-a-handful-with-each-bite techniques, we suddenly realized that the bowl of croutons was empty. Eight servings. Between two people. In one sitting. And we didn’t even go to the gym. The math is starting to go over my head.
I am blaming it on the weather.
And the fact that I was distracted by my cute bowl.
I’m not ready to share the Potato Leek recipe with you yet. It didn’t taste quite like I wanted it to. Maybe I have high expectations – the only other time I’ve even tried this soup was at one of my favorite restaurants, and of course, it was amazing (Muffaletta, if you’re wondering). I also got lazy and didn’t make the bacon, which I think we know is a cardinal error. So give me a day or two. I will tweak it and be back soon with a great soup recipe (bacon included)!
In the meantime, you can obviously fill yourself up on these perfectly easy and delicious croutons.
- 3 cups crusty bread, cut into cubes
- 2 tablespoons butter, melted
- 1 teaspoon smoked paprika
- Mix the paprika into the melted butter.
- Pour bread cubes and combine with butter mixture.
- Spread onto baking sheet and bake for 8-10 minutes at 400 degrees. While still hot, sprinkle with coarse sea salt.
And then eat 8 servings, if you dare.