2 tbsp (30g) butter
2 garlic cloves , large, finely minced
3 leeks , white and pale green parts only sliced thinly (about 2 cups) (Note 1)
1 kg / 2lb potatoes (Sebago/Russet/Maris Piper) , peeled a diced into 1″/2.5cm cubes (Note 2)
1.5 litre / 1.5 qt chicken or vegetable stock , low sodium (6 cups)
3/4 cup (185 ml) cream , heavy/thickened (sub milk)
1 tsp salt
1/2 tsp black pepper
2 thick slices bread , torn into crouton size pieces
1 tbsp melted butter, or olive oil spray
Chives , finely chopped
Extra cream , for garnish
Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it’s simmering gently.
Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
Add salt and pepper, then stir through cream.
Preheat oven to 180°C/350°F. Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!
Serve, drizzled with cream and sprinkled with chives and croutons.