Leek and Potato Soup with Crispy Croutons

Clean the leeks, cut them in half lengthwise, then slice them thinly. Wash thoroughly to remove any sand. Peel and dice the potatoes and onion. Mince or crush the garlic.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes. Add the sliced leeks and sauté for another 5-7 minutes until softened. Finally, add the minced garlic and cook for 1 more minute until fragrant.

Add the diced potatoes to the pot, pour in the vegetable broth, and season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are completely tender. Remove from heat and use an immersion blender to blend the soup until creamy. Stir in the cooking cream and taste, adjusting seasoning if needed.

While the soup is cooking, prepare the croutons. Cut the stale bread into small cubes. In a frying pan, heat a little olive oil, add the bread cubes, garlic powder, and a pinch of salt. Fry until golden brown and crispy over medium heat, about 5-7 minutes, stirring constantly. Alternatively, you can bake them in an oven preheated to 180°C (350°F) for 10-12 minutes.

Ladle the hot soup into bowls and generously top with the freshly toasted, crispy croutons. Serve garnished with fresh parsley or chives.