Leek Soup With Herby Croutons

• 2 tablespoons vegetable oil
• 1 potato, peeled and very finely cubed
• 1 lb leek, washed and chopped
• 4 cups vegetable stock
• 9 ounces soft spreadable cheese with garlic and herbs
• salt & freshly ground black pepper
• 4 slices white bread
• 3 12 ounces soft spreadable cheese with garlic and herbs (or plain if preferred)
• chopped chives (to garnish)

1. Heat the oil in a large frying pan and gently cook the potato until tender.
2. Add the leeks and sweat with the lid on for about 5 minutes.
3. Add the vegetable stock, bring to the boil and cook for 20 minutes.
4. Put the soft cheese with garlic and herbs into a bowl.
5. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency.
6. Stir into the hot soup and season to taste.
7. Toast the bread on both sides and remove the crusts.
8. Cut into bite-sized croutons and spread one side of each with soft cheese.
9. Place on a baking sheet and pop under the broiler for a few seconds until golden and bubbling.
10. Heat the soup through gently, but do not boil.
11. Ladle the soup into bowls and top each one with a few croutons.
12. Sprinkle some chopped chives over and serve.

vegetable oil, potato, vegetable stock, spreadable cheese with, salt, white bread, spreadable cheese with, chives

Taken from www.food.com/recipe/leek-soup-with-herby-croutons-457489 (may not work)