Chunky Leek and Potato Soup with Cheesy Croutons

Serves 2-4

ingredients

2 oz unsalted butter
4 potatoes, peeled and diced
4 baby leeks, white and light green parts, roughly chopped
32 oz chicken stock
1/2 cup cream
2 tbsp fresh Italian parsley, chopped
For the croutons:
2 tbsp olive oil
knob of unsalted butter
2 slices of bread, diced
Small handful of grated Cheshire cheese

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Source: Sue Byrom

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