A hearty soup makes a fast, comforting meal, while croûtons are a great way to use up bread.
80 gmbutter, coarsely chopped4leeks (white part only), thinly sliced330 gmDesiree potato, cut into 3cm pieces1 litre (4 cups)chicken stock300 mlpouring cream loaf crusty sourdough bread, crusts removed, coarsely torn into 1cm croûtons2 tbspflat-leaf parsley, coarsely chopped
Heat half the butter over medium heat in a large saucepan, add leeks, a good pinch of sea salt flakes and 8 grinds of black pepper. Increase heat to high and cook until leeks start to soften (2-3 minutes). Add potato and stock, bring to the boil, and cook over high heat until potato is falling apart (30 minutes), adding cream in last 2 minutes of cooking. Blend with a stick blender and season to taste.
Meanwhile, heat remaining butter in a frying pan over medium-high heat, add croûtons and toss until evenly golden (3-5 minutes). Add parsley and toss again, then serve soup in bowls and top with croûtons.