Potato and Leek Cream Soup with Crispy Croutons

Slice the leek into rings. Cut the onion into half-rings. Cut the potatoes into large cubes. Crush one garlic clove with a knife and chop it finely.

Heat a tablespoon of olive oil in a saucepan. Add garlic and lightly fry all the onion, without letting it brown.

Add water and potatoes. Cook for 10–15 minutes until the potatoes are tender.

Blend the cooked vegetables using a blender.

Add cream and salt. If the soup is too thin, simmer it over low heat until you reach the desired consistency. If the soup is too thick, dilute it with water or cream.

Cut the bread into 1 cm thick slices.

Crush the remaining two garlic cloves. In a bowl, mix two tablespoons of olive oil, salt, garlic, and thyme.

Using a brush, apply the garlic mixture in a thin layer onto the bread slices.

Cut the bread into 1×1 cm cubes. Spread on a baking sheet and place in a preheated oven at 220 degrees for 10 minutes. Stir occasionally so the croutons don't burn. Alternative: fry the bread in a pan on both sides.