Rustic leek and potato soup

1. Make croutons by pre-heating the oven to 180ºC. Moisten torn bits the bread with a little oil and arrange in a single layer on a baking tray. Bake for about 10 minutes or until golden and crusty.
2. Gently cook the leeks in the heated butter with a good pinch of salt until they are limp.
3. Add the potato and stir for a few minutes.
4. Pour in the stock or water. Add a little seasoning.
5. Simmer, half covered, for about half an hour or until the vegetables are very soft.
6. Blend (a stick blender is easiest).
7. Add the cream and check the seasoning. Reheat if necessary.
8. Sprinkle with chives.
9. Serve with the home-made chunky croutons.

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