Leek And Potato Soup With Croûtons

1. 1

   Preheat oven to 375u00b0F.

2. 2

   In a large saucepan, combine leeks, potatoes, 1 onion and 4 cups water. Season to taste. Bring to a boil then reduce heat and simmer for 20-30 mins, until vegetables are tender. Let cool slightly then puree until smooth.

3. 3

   Meanwhile, melt butter in a small frying pan over low heat. Saute remaining onion for 10 mins, until tender. Stir into soup along with warm heavy cream.

4. 4

   To make the croutons, toss bread cubes with oil. Season. Spread on a baking tray and toast for 15-20 mins, until golden and crisp.

5. 5

   Sprinkle soup with croutons and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.