Potato and Leek Soup (Vichyssoise) with croutons

Directions

• Prepare the Croutons.
• Preheat the oven to 350 F/175 C
• Trim the crusts off of the bread and brush both sides with melted butter.
• Cut into slices the same thickness as the bread, and then cut the slices the same thickness again so you end up with small cubes.
• Lay out on a flat baking tray and place in the oven for around 15 mins or until golden brown.
• Leave to cool.
• The Soup
• Place the chopped onion and leek in a large saucepan with the bay leaves sweat them of in a knob of butter, when they have softened down add 150ml of the stock.
• Bring to the boil, cover and simmer for 5 minutes.
• Add the potato and the remaining stock and season lightly.
• Bring to the boil, cover and simmer for 25 minutes until tender.
• Pick out bay leaves and transfer the mixture to a food processor or blender.
• Blend until nice and smooth and return to the saucepan.
• (Blend in the fromage frais, if you want to), and reheat gently do not let the soup boil at this stage.
• Adjust the seasoning if necessary.
• Serve topped with the chopped chives and a handful of croutons.
• This soup can be cooled to room temperature, covered with clingfilm, and placed in the refrigerator to cool right of, and then served as a delightful summer starter.