Leek and Potato soup with garlic and herb croutons

I've always wanted to try this recipe - being a classic it's a must try for the winter nights! 

For the soup:
I peeled about 5/6 white potatoes and mixed them in a large pan with diced white onion. Allowing this to simmer, I then added a whole sliced sliced leek. After allowing the mix to cook down, adding 2 cups of water gradually, I then blended the mixture in batches and returned to the heat to further heat through and melt the flavours together. And that's it!! So healthy and so delicious.


For the croutons:
I heated some garlic in a pan of olive oil, and tossed in two pieces of hardened toast (made in the morning and not munched - this texture is best for croutons) and mixed the lot continuously, making sure the garlic oil covers the toast, when almost complete, I sprinkle in some mixed herbs, Herb de Provence is best! These are best topped on the soup once served. These croutons are so tasty I would even eat them just on their own as a snack! Great garlic wholesomeness (and a fun way to use up discarded toast)

Bon appétit!