Soup: Add the oil to a pan and gently fry the leeks and onions until soft. Add the garlic and cook until fragrant. Add the potatoes and the stock liquid.
2
Let this boil for 20-30 minutes until the potatoes are soft. Season with the salt and pepper. Purée until smooth or mash the vegetables for a more chunky soup.
3
Croutons: Cut up the bread into 1cm cubes. Heat the oil in a frying pan. Fry the bread cubes in the oil for a few minutes until coated with oil. Sprinkle over some salt.
4
Continue cooking over a medium heat or bake in the oven until crisp. Store in a sealed container to retain crispness.