Creamy Velvety Potato Leek Soup with Rosemary Croissant Croutons and Fried Leeks

Directions

1. 1

   Peel and chop potatoes, carrot and leek as you reserve the green part for making crispy fried leek topping;

2. 2

   Add olive oil to a Dutch oven and sauté leeks and carrots until translucent; add garlic, cook for a minute and then add potatoes, vegetable broth, bay leaf, thyme, salt and pepper; bring to boil, cover and simmer until potatoes are fork tender;

3. 3

   In the meantime, thinly slice the green part of the leeks and deep fry them; season with salt and set aside;

4. 4

   Once soup has cooked, blend it with light cream until smooth; if you prefer thinner consistency add more vegetable broth or water;

5. 5

   Finish with croutons, crispy leeks, black paper and enjoy a cozy warm hug in a bowl!