Potato and Leek Soup with Parmesan Croutons

Here you go, fancy cosying up with a warm Potato and Leek Soup with Parmesan Croutons, where every spoonful is smooth and packed with comforting flavours. The leeks bring a subtle sweetness that blends perfectly with the earthy potatoes. To top it off, you've got these golden, crispy Parmesan croutons that add just the right amount of crunch and a savoury, cheesy kick. It’s like a hug in a bowl, perfect for a chilly day or whenever you need a little comfort food.

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.


Ingredients:

For the Soup:
2 tablespoons unsalted butter
1 tablespoon olive oil
4 large leeks (white and light green parts only), cleaned and sliced
4 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream
2 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper to taste
Fresh chives or parsley, chopped, for garnish

For the Parmesan Croutons:
4 cups cubed bread
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste

Parmesan Croutons
Preheat the oven to 360°F (180°C).
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