Potato leek soup with garlic croutons

Name: potato leek soup with garlic croutons
Total time: 20 min
Yield: 4
Ingredients: 1 garlic baguette; 300 gram floury potatoes; 400 gram leek à la crème part cubes; 1 teaspoon dried thyme; 0.5 vegetable stock cube

Ingredients

1 garlic baguette
300 gram floury potatoes
400 gram leek à la crème part cubes

1 teaspoon dried thyme
0.5 vegetable stock cube

Directions

Take the garlic baguette out of the package and let it thaw a little on a plate.
Peel the potatoes and cut into cubes. Bring together with the leek à la crème, thyme, vegetable stock cube and 750 ml water to boil. Cook gently for 15 minutes with the lid on the pan.
Remove the pan from the heat and puree with a hand blender until smooth. Season with pepper and salt.
Cut the baguette into cubes for the croutons. Heat a frying pan without oil or butter and stir-fry the croutons for 8 minutes over medium heat until golden and crisp.
Divide the soup over four bowls and garnish with the croutons. Serve immediately.