Method

• First cut and wash the leeks nice and thin
• Add the olive oil to your soup pot and heat, then add the leeks and start to saute long and slow
• You do not want the leeks to brown
• I use a lot of the green ends too, just cut them very thin
• This is the most important step to cooking this soup
• Once the leeks are very soft and translucent, add the stock and salt and pepper, I use a lot of pepper in my soup
• While the soup is heating up, peel the potatoes and cut into small cubes, and add to the soup
• Bring to the boil and then simmer for 15 -20 minutes or until the potatoes are soft
• Check the seasoning
• For the croutons: preheat the oven to 220 degrees C
• Peel the last potato and cut into small cubes and dry in a clean tea towel
• In a bowl, mix the chilli oil with some salt, add the potato, and mix well
• Line a baking tray and spread the potato onto the tray, roast until soft and golden
• Serve the soup with a good handful of the croutons and your favourite bread