Leek and Potato Soup with Cheddar Croutons

Ingredients

• 3 leeks
• 500 g floury potatoes
• 900 ml vegetable stock
• 40 g butter
• 100 ml double cream
• 150 g sourdough bread, cubed
• 80 g mature Cheddar, grated
• 2 tbsp olive oil
• 1 garlic cloves

Method

1. 1

   Melt the butter in a large saucepan over a medium-low heat. Add the sliced leeks and a pinch of salt and sweat gently for 8 minutes until completely soft.

2. 2

   Add the diced potatoes and the garlic clove and stir to coat. Pour in the stock and bring to a simmer.

3. 3

   Cook for 15–20 minutes until the potatoes are very tender.

4. 4

   Meanwhile, toss the sourdough cubes in olive oil, spread on a baking tray, scatter with Cheddar and bake at 200°C/180°C fan for 8–10 minutes until golden and crisp.

5. 5

   Use a stick blender to blitz the soup until smooth. Stir in the cream and reheat gently. Season well.

6. 6

   Ladle into warmed bowls and top with the cheesy croutons and a swirl of cream if liked.