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Chunky Leek and Potato Soup with Cheesy Croutons

SueSue Byrom
servings:Serves 2-4


  • 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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