Potato and Leek Soup

Ingredients:

• 2 tbsp butter
• 2 garlic cloves , minced
• 2 leeks , white and pale green parts only sliced thinly (about 2 cups)
• 12 oz potatoes , peeled a diced into 1" cubes (Note 1)
• 4 cups (1 quart) chicken broth/stock
• 1/4 cup heavy cream (or milk)
• Salt and pepper
• 2 thick slices bread , torn into crouton size pieces
• Olive oil spray
• Salt
• Chives , finely chopped
• Extra cream , for garnish

Directions:

• For the croutons:
  • Preheat oven to 350F. Spray or drizzle bread with olive oil (or melted butter). Bake for 5 minutes or until golden and crunchy. Season with salt.
• Melt butter in a pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
• Add potatoes and broth, place the lid on and simmer for 25 minutes or until potato is very soft and almost falling apart.
• Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3). Season to taste with salt and pepper, then stir through cream. Use water or milk to thin the soup if it is too thick for your taste.
• Serve, drizzled with cream, sprinkled with chives and with croutons on the side.

Notes:

• Potato types suitable: US - Yukon Gold, Russset Australia - Dirt brushed or the common washed potatoes you can get at any supermarket. Do not use red potatoes or new potatoes i.e. the ones that you use for potato salad because they are low in starch so will not break down as much when boiling to create a creamy soup.