Chunky Leek and Potato Soup with Cheesy Croutons

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Sue Byrom

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

Source: Sue Byrom

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