Ingredients
For the croutons:
2 cloves garlic, peeled
¼ loaf bread
75g/3oz butter
2 tbsp olive oil
For the soup:
thick potato peelings
outer leaves of leek
1 chicken stock cube
3 cloves garlic
250ml/7¾fl oz water
50ml/2fl oz double cream

Method
1. For the croutons, put the garlic cloves, butter and olive oil in a mini food processor and blend for 20 seconds.
2. Cut the bread into chunks, place in a baking tray and cover with the garlic butter mixture.
Roast in the oven at 220C/425 F/Gas 7 for 5-6 minutes.
3. For the soup, wash the potato peelings and put in a pan with the garlic cloves, chicken stock cube and water. Bring to the boil and simmer.
4. Wash the leek, roughly chop and add to the pan. Simmer for 5-6 minutes.
5. Place soup in a food processor with the cream and blitz for 15 seconds or until smooth. Season, garnish with the croutons and serve.