Chunky Leek and Potato Soup with Cheesy CroutonsSue Byrom
- 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
Rinse leeks in colander under cold water to rinse out any sand or dirt. Gently melt butter in a medium saucepan and sauté leeks for 5 minutes.
Pour in the chicken stock, bring to the boil and then reduce the heat. Add potatoes and simmer for 10-12 minutes or until potatoes are soft. Turn off heat.
Meanwhile, to make the croutons, heat oil and butter in a non-stick frying pan and fry the bread for 1-2 minutes on each side, or until crisp and golden. Sprinkle the cheese over and remove from the heat.
Roughly puree the soup in blender or with immersion blender, leaving small chunks. Stir in the cream and fresh parsley. Reheat gently if necessary. Transfer to a serving dish and sprinkle the cheesy croutons over. Serve at once.
Source: Sue Byrom