Chunky leek and potato soup with cheesy croutons

Serves 1-2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

30g/1oz unsalted butter
1 potato, peeled and diced
2 baby leeks, roughly chopped
200ml/7fl oz chicken stock
55ml/2fl oz double cream
2 tbsp fresh flatleaf parsley, chopped
For the croutons
1 tbsp olive oil
knob of unsalted butter
2 slices of bread, diced
small handful of grated Cheshire cheese
1. Gently melt the butter in a medium non-stick saucepan and sauté the potato and leeks for 3-4 minutes.
2. Pour in the chicken stock, bring to the boil and then reduce the heat and simmer for 10-12 minutes or until the potato is soft.
3. Meanwhile, to make the croutons, heat the oil and butter in a non-stick frying pan and fry the bread for 1-2 minutes on each side, or until crisp and golden. Sprinkle the cheese over and remove from the heat.
4. Stir the cream and fresh parsley into the soup and then remove from the heat. Transfer to a serving dish and sprinkle the cheesy croutons over. Serve at once.

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