Leek and Potato Soup with Crusty Bread

• 40 g Unsalted butter
• 2 medium Leek
• 600 g Yukon Gold potato
• 2 pieces Bay leaves
• 900 ml Vegetable stock
• 150 ml Double cream
• 1 tsp Black pepper
• 10 g Fresh parsley
• 8 slices Crusty white bread

1. Trim the leeks, then slice them and rinse well to remove any grit. Peel the potatoes and cut into roughly 2 cm chunks. Pick the parsley leaves and finely chop them.
2. Melt the butter in a large saucepan over a medium heat. Add the leeks and cook for 8 to 10 minutes, stirring often, until softened but not browned.
3. Add the potatoes, bay leaves and vegetable stock. Bring to the boil, then reduce to a gentle simmer and cook for 15 to 18 minutes, until the potatoes are very tender.
4. Remove and discard the bay leaves. Blend the soup until completely smooth, then return to a low heat. Stir in the double cream and warm gently for 2 to 3 minutes, without boiling.
5. Season with black pepper, then ladle into bowls and scatter over the parsley. Serve hot with slices of crusty bread.

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