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Buttery leek soup with croûtons

A hearty soup makes a fast, comforting meal, while croûtons are a great way to use up bread. 

You'll need

80 gm butter, coarsely chopped 4 leeks (white part only), thinly sliced 330 gm Desiree potato, cut into 3cm pieces 1 litre (4 cups) chicken stock 300 ml pouring cream loaf crusty sourdough bread, crusts removed, coarsely torn into 1cm croûtons 2 tbsp flat-leaf parsley, coarsely chopped


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Aug 2013

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