Ingredients

• 1/2 cup of butter
• 3 nice leeks
• 6 cups of veal or white stock
• 7 or 8 potatoes
• Salt and freshly ground white pepper
• 1/2 cup of heavy cream
• Day old French bread

1. Clean leeks well and chop.
2. Brown in half of the butter, being careful not to burn them. (It will discolour your soup.)
3. Peel potatoes and cut into 1-inch chunks.
4. Add seasonings, stock, leeks, and potatoes to a soup pot and boil for an hour or until the potatoes are extremely soft.
5. Meanwhile, make the croutons by frying pieces of bread in reasonably hot foaming butter.
6. In a blender, process the liquid and potatoes, then whisk in heavy cream reserving a few tablespoons of cream.
7. Serve soup in bowls.
8. Swirl in remaining cream and sprinkle croutons on top.
   
   Serves 2 (use multiple quantities to suit diner numbers)