date:May 23, 2014
d 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