Leek and potato soup

Ingredients

• 50 g butter (about 1/4 cup)
• 1 pound potatoes, peeled and cut into 1/2 inch pieces
• 1 small onion, chopped
• 1 pound leeks, the white part only, sliced
• 2 pints (4 cups) light chicken or vegetable stock
• 142 ml carton of whipping cream (slightly more than 1/2 cup)
• 125 ml full fat milk (about 1/2 cup)
• salt and pepper to taste

For the Garlic croutons:

• 1 small baguette, sliced into 1 inch thick slices
• 50 g of butter, softened
• 1 fat clove of garlic, crushed completely
• 1 teaspoon chopped dried parsley
• 1/4 teaspoon ground paprika

Preparation

• Melt the butter for the soup in a large heavy saucepan.
• Once it begins to foam, add the vegetables and toss them with the butter to coat. Season to taste with some salt and black pepper. turn the heat down to very low, cover and allow to sweat, without colouring, for 10 minutes or so.
• The vegetables should be beginning to soften.
  Uncover and add the stock. bring to the boil and then reduce the heat and simmer for 5 minutes.
• Puree carefully in a blender or with a stick blender, blending until smooth. Taste and adjust the seasoning as required. Whisk in the milk and cream. Heat through without boiling.
• In the meantime make the croutons. Lightly toast the baguette slices under the grill. Mix together the butter, garlic, parsley and paprika. Season with a bit of salt as required. Spread on the toasted baguette slices on one side.
• Place back under the grill until the butter is melted and toasty. Serve immediately with the hot soup.

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