1. Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks and sweat with the lid on for about 5 minutes. 2. Add the vegetable stock, bring to the boil and cook for 20 minutes. 3. Put the soft cheese with garlic and herbs into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot soup and season to taste. 4. Toast the bread on both sides and remove the crusts. Cut into bite-sized croutons and spread one side of each with soft cheese. 5. Place on a baking sheet and pop under the broiler for a few seconds until golden and bubbling. 6. Heat the soup through gently, but do not boil. 7. Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
