Is there anything better than a warming, comforting soup to enjoy in the colder months, especially when paired with toasted, buttery bread?

My leek and potato soup, finished with crisp garlic and thyme croutons, strikes the perfect balance between everyday comfort and quiet luxury. It’s just as suited to a relaxed night in as it is to serving guests. 

Ingredients: 

• 2 leeks, white and light green parts only, finely sliced
  
• 30g butter
  
• 1 garlic clove, finely chopped 
  
• 500g floury potatoes, peeled and diced into small even chunks 
  
• 1 litre vegetable stock (chicken stock also works)
  
• 1 bay leaf
  
• 100ml crème fraiche 
  
• Salt and black pepper 
  
• Handful fresh chives, finely chopped 
  

For the croutons: 

• 2 thick slices of sourdough or baguette, cubed (I used a baguette)
  
• 2 tbsp olive oil 
  
• 1-2 cloves garlic, finely grated or minced
  
• 1tsp fresh thyme leaves 
  
• Pinch of salt 
  

Method: 

1. Start with making the croutons, preheat the oven to 190°C (375°F). Toss the cubes of bread in the olive oil, garlic, thyme and salt until evenly coated
   
2. Spread on a tray and bake for 10-15 minutes, turning once until golden and crisp – set aside
   
3. In a large pot over a medium-low heat add your sliced leeks, butter and a pinch of salt. Cook gently for 10-12 minutes, stirring occasionally, until the leeks are softened but not browned
   
4. Add the garlic and cook for 30 seconds more 
   
5. Add the potatoes, stock, bay leaf and a pinch of salt and pepper. Simmer for 15-20 minutes until the potatoes are very tender
   
6. Remove the bay leaf and blend until completely smooth (a stick blender, or transfer to a jug blender)
   
7. Stir in the crème fraiche and chives, season well with salt and pepper
   
8. To finish add a spoonful of the croutons, sprinkle of chives and a drizzle of olive oil
   
9. Serve with crusty bread
   

Top Tip:

• If the soup feels too thick, loosen with a splash of hot stock or water until it reaches your preferred consistency.