1 litre/1 3/4 pints Vegetable Stock
50 g/2 oz butter 2 leeks, trimmed and chopped
600 g/1 lb 5 oz potatoes, diced 4 bread slices, crusts removed, diced
100 ml/3 1/2 fl oz double cream salt


1.Bring the stock to the boil. Melt 25 g/1 oz of the butter in another pan, add the leeks and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2.Add the potatoes and cook for a few minutes, then pour in the stock, season with salt to taste and cook over a medium heat for about 20 minutes.
3.Meanwhile, melt the remaining butter in a frying pan, add the bread cubes and cook, stirring frequently, until golden brown all over.
4.Drain on kitchen paper. Transfer the potato mixture to a food processor and process to a purée. Return to the pan and bring back to the boil, then stir in the cream. Pour into a soup tureen and serve with the croûtons.

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