Leek And Potato Soup With Croûtons

• 2 None leeks, sliced
• 1 lb potatoes, peeled, cut into large chunks
• 2 None large onions, sliced
• 1 tbsp unsalted butter
• 1/2 cup heavy cream, warmed
• 1/2 loaf crusty white bread, crust removed, cut into 1/2 inch cubes
• 1 tbsp extra virgin olive oil
• 2 tbsp chopped fresh parsley leaves, for garnish

1. Preheat oven to 375u0b0F.
2. In a large saucepan, combine leeks, potatoes, 1 onion and 4 cups water. Season to taste. Bring to a boil then reduce heat and simmer for 20-30 mins, until vegetables are tender. Let cool slightly then puree until smooth.
3. Meanwhile, melt butter in a small frying pan over low heat. Saute remaining onion for 10 mins, until tender. Stir into soup along with warm heavy cream.
4. To make the croutons, toss bread cubes with oil. Season. Spread on a baking tray and toast for 15-20 mins, until golden and crisp.
5. Sprinkle soup with croutons and parsley.

leeks, potatoes, onions, butter, heavy cream, crusty white bread, extra virgin olive oil, parsley

Taken from recipes-plus.com/api/v2.0/recipes/33580 (may not work)