Creamy Potato Soup with Flanken Croutons

Cant go wrong with meat and potatoes! On cold fall nights all I want is a hot bowl of creamy potato soup and what could be better than amping it up with some flanken?! Tip: serve with a warm toasted baguette. You can thank me later

Recipe: 1/2 cup oil 4 onions 10 cloves garlic 6 cups water 5 lb bag of potatoes 1 tablespoon onion soup mix 1 tablespoon salt 1/2 teaspoon pepper 1lb boneless flanken

In a 6 quart pot, add the oil. Dice up the onions and garlic and sauté. Peel and large dice the potatoes. Once the onions and garlic are sautéed, add 6 cups water. Then add the potatoes. Add the soup mix, salt, and pepper. Place the flanken in a boil net and add to the soup. Boil the soup for 40 minutes. Remove the flanken. Mash the potatoes with a mashed. The use an immersion blender to cream the soup. Cut the flanken into small pieces and serve with the soup.