Leek Soup With Herby Croutons

1. 1

   Heat the oil in a large frying pan and gently cook the potato until tender.

2. 2

   Add the leeks and sweat with the lid on for about 5 minutes.

3. 3

   Add the vegetable stock, bring to the boil and cook for 20 minutes.

4. 4

   Put the soft cheese with garlic and herbs into a bowl.

5. 5

   Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency.

6. 6

   Stir into the hot soup and season to taste.

7. 7

   Toast the bread on both sides and remove the crusts.

8. 8

   Cut into bite-sized croutons and spread one side of each with soft cheese.

9. 9

   Place on a baking sheet and pop under the broiler for a few seconds until golden and bubbling.

10. 10

    Heat the soup through gently, but do not boil.

11. 11

    Ladle the soup into bowls and top each one with a few croutons.

12. 12

    Sprinkle some chopped chives over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.