Leek Soup with Croutons

Ingredients

• Leeks 500g
• Potatoes (Maris Piper or similar) 300g
• Onion 1 medium
• Garlic cloves 2
• Vegetable stock 1 litre
• Olive oil 2 tbsp, plus extra for drizzling
• Double cream 100ml
• Salt to taste
• Black pepper to taste
• For the croutons:
• Bread (stale is fine) 2 slices
• Olive oil 1 tbsp
• Garlic powder 1/2 tsp

Method

1. Wash the leeks thoroughly, trim the roots and tough green tops, then slice them thinly.
2. Peel and dice the potatoes into 2cm cubes. Peel and finely chop the onion and garlic.
3. Heat 2 tbsp of olive oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
4. Add the sliced leeks and minced garlic to the pot and cook for another 5-7 minutes until the leeks have softened, stirring occasionally.
5. Pour in the vegetable stock, add the diced potatoes, bring to a boil, then reduce the heat, cover and simmer for 15-20 minutes, or until the potatoes are very tender.
6. While the soup simmers, prepare the croutons. Cut the bread into 1cm cubes. Toss them in a bowl with 1 tbsp of olive oil and the garlic powder. Spread on a baking tray and bake in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 8-10 minutes, or until golden and crisp. Alternatively, toast them in a dry frying pan until golden.
7. Once the vegetables are tender, remove the soup from the heat. Carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, let it cool slightly and blend in batches in a food processor.
8. Return the blended soup to the pan. Stir in the double cream and season generously with salt and freshly ground black pepper to taste. Gently heat through, but do not boil.
9. Ladle the soup into bowls. Drizzle with a little extra olive oil and top with the homemade croutons before serving.