Leek & potato soup
- 40g butter
- 4 leeks, trimmed and sliced
- 200g potatoes (peeled weight), sliced
- 750ml hot vegetable stock, from 1 stock cube
- 100g ciabatta or other bread, preferably 2-3 days old
- 2 tbsp olive oil
- 150ml single cream
Melt the butter in a large saucepan. Add the leeks and potatoes and stir to coat. Cover the pan and cook over a very low heat for 10 minutes, stirring occasionally.
Add the stock, cover and simmer for 20 minutes. Leave to cool slightly for 10 minutes, then purée with a hand-held blender or in a blender or processor.
Meanwhile, heat the oven to 190C/170C Fan/Gas 5. Cut the bread into cubes and toss in the olive oil until all the pieces are coated. Season and put on a baking tray. Bake for 10 minutes.
Return the soup to the saucepan. Stir in the cream and reheat until very hot but not boiling. Serve with the croutons sprinkled on top.