Ingredients
• 100g butter, chopped
• 3 (1kg) leeks, white part only, halved, thinly sliced
• 1 large onion, halved, thinly sliced
• 2 (200g) desiree potatoes, peeled, halved, thinly sliced
• 1/2 cup (125ml) pouring cream
• 100g parmesan, finely grated
Goat's cheese croutons
• 12 x 1cm-thick slices of baguette
• 3 teaspoons Dijon mustard
• 150g log goat's cheese or ricotta, cut into 12 rounds
• 2 teaspoons thyme sprigs
• Olive oil, for drizzling
Method
1. Heat butter in a large saucepan over low-medium heat. Add vegetables and 1 teaspoon salt and cook, stirring frequently, for 10 minutes. Remove 1/4 cup leeks and onions and set aside. Add 1.5 litres boiling water and cook for 15 minutes or until potatoes are soft. Add cream and parmesan to soup, then puree with a hand blender or, in batches, in a food processor until smooth. Return soup to pan and season to taste with salt and pepper. Gently reheat over medium heat.
2. Meanwhile, for croutons, preheat grill to medium. Place bread on an oven tray and grill on both sides until light golden. Spread each crouton with a smear of mustard. Top with a slice of goat's cheese and a little thyme. Drizzle with oil and grill for a further 2-3 minutes or until cheese is warmed through. Serve soup topped with reserved leek mixture and warm croutons.
