Leek Soup with Garlic and Herb Cream Cheese Topped Croutons

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

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 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.
4. 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.
5. Heat the soup through gently, but do not boil.
6. Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve.