The use of garlic and herb cream cheese in this recipe gives it an added depth of flavour and richness. You can also use a vegan cream cheese substitute if you prefer.
Ingredients
For the soup
- 2 tbsp vegetable oil
- 1 medium poato peeled and very finely cubed
- 450g leeks washed and chopped
- 900ml vegetable stock
- 250g garlic and herb cream cheese
- Salt and freshly ground black pepper to taste
For the croutonsa
- 4 slices white bread
- 50g garlic and herb cream cheese
To garnish
- 1 tbsp chives chopped
Method
- 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.
- Add the vegetable stock, bring to the boil and cook for 20 minutes.
- Put the garlic and herb cream cheese 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.
- Toast the bread on both sides and remove the crusts. Cut into bite sized croutons and spread one side of each with the garlic and herb cream cheese. Place on a baking sheet and pop under the grill for a few seconds until golden and bubbling.
- Heat the soup through gently, but do not boil.
- Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve.
