Potato and leek. A classic soup combination. This particular version is thick and creamy. Decadently delicious. Seemingly sinful but completely dairy free.  Always a bonus in my books. Particularly as the weather gets cooler and we indulge in a little more comforting eating than we perhaps should.

I like my potato and leek soup to look pale and interesting. So I’m always particularly careful to not to let the leeks, onion and garlic colour as they cook.  There is no way around it. This requires a vigilant eye and vigorous stirring. Hand torn croutons give a pretty rustic finish to any bowl of soup. I tear day old slices of ciabatta into chunks, drizzle with olive oil and bake. The deep and satisfying crunch of  the crisp  croutons contrasts wonderfully against the soft, smooth texture of the rich, creamy soup.Is there anything more inviting on a  crisp Autumn evening than a bowl of  decadently delicious potato and  leek soup?

Potato and Leek Soup

Serves 6

¼ cup olive oil
1 large brown onion, diced
3 cloves garlic, crushed
4 celery sticks, sliced
2 leeks, white part only, sliced
6 medium potatoes , peeled and diced
2 litres vegetable  stock
sea salt and freshly ground pepper, to season
6 slices day old bread, torn for croutons
2 tablespoon chopped chives

HEAT one tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until the onion is soft and transparent.
ADD the leeks and cook, stirring, for a further 5 minutes until leeks soften. Do not allow the leeks or onions to brown.
ADD the celery and potato and cook, stirring for a further 5 minutes, until potato begins to soften a little.
ADD the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is cooked. Remove from heat and set aside for 10 minutes to cool.
MEANWHILE, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with remaining oil and  a generous sprinkling of sea salt and freshly ground pepper. Toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10 minutes or until crisp. Remove croutons from oven and set aside.
PUREE soup in batches in the jug of a blender or in the pot with a hand-held immersion stick blender.
REHEAT soup just before serving.  Check seasoning. Ladle the soup among serving bowls. Top with croutons and sprinkle with chives. Serve immediately.