Leek soup with garlic toast

Keep approx. 100 g of leeks separately. Heat 2 tbsp oil in a frying pan or soup pot and fry the rest of the leeks for about 5 minutes on low heat. Add 1 clove of garlic, the potato, the stock and 750 ml of water and bring to the boil while stirring. Cover and cook for 15 minutes on low heat.

Preheat the oven to 200 ° C. Cut the ciabatta into 4 pieces and cut them open. In a bowl, mix the rest of the oil with the rest of the garlic. Sprinkle the inside of the bread with it and sprinkle salt to taste. Fry the buns in 8-10 min. Golden brown and crispy.

Purée the soup from the fire with the hand blender. Stir in the cream cheese and bring to the boil. Add the reserved leek and warm for 2 minutes. Season with salt and pepper. Serve with the garlic toast.