Step 1

Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.

Step 2

Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently.

Step 3

Simmer for 25 minutes or until potato is very soft and almost falling apart. Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).

Step 4

Add salt and pepper, then stir through cream.

Step 5

Serve, drizzled with cream and sprinkled with chives and croutons.

Step 6

Preheat oven to 180°C/350°F. Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!