Peel and chop onions medium finely. Set aside. Peel the garlic cloves,set aside. Wash and chop the leek, set aside.

In a heavy pot or saucepan over medium heat, add olive oil. Add the chopped onion,leek, leave to sweat,do not brown. Add the garlic and turn heat to low. Cook gently for about 15 minutes

While that’s cooking,peel and dice the potatoes then add to the pot along with all the chicken stock or water. Season with salt and pepper, simmer gently for 25 to 30 minutes.

Add the cream, mix well then blitz in a blender or use a stick blender directly in the pot. Taste for seasoning.

For the croutons, simply dice up some of the bread and fry in olive oil on low heat until brown and crispy, the slower you cook them, the crispy they will remain in the soup.

Serve with croutons and chopped parsley.