Yields 4-6 servings
Ingredients:
- 3 tbsp butter
- 1 pound leeks
- 1 pound yukon or russet potato
- 8 cups chicken or vegetable stock
- 1 bay leaf
- 1 cup 35% cream
- salt & white pepper to taste
- 2 cups of pumpernickel bread, cubed
- 2 tbsp garlic oil (see garlic oil recipe)
- 2 tbsp grated parmesan cheese
What you’ll need:
- knife and cutting board
- veg peeler
- soup pot
- s/s spoons
- blender
- baking sheet
- parchment paper
What to do:
Preheat oven to 375°F.
Clean and cut the leeks and potato. In a soup pot heat the butter and add the leeks. Sweat out for a couple minutes to create aromatics. Add the potato, bay leaf and chicken or vegetable stock. Bring to a boil then lower to simmer for 30 minutes until all veg is soft.
In the meantime, cube the pumpernickel bread and drizzle with garlic oil, parmesan, salt and pepper. Lay them in a single layer on a baking sheet lined with parchment paper. Toast in the oven for approximately 10-15 minutes until crunchy.
Once the vegetables have softened, remove the bay leaf and blend the soup in a blender until it is a smooth purée. Return the purée to the heat and add cream. Simmer for 10 minutes and adjust consistency with water as needed. Season soup to taste with salt and white pepper.
Plate soup with toasted croutons and serve.