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Leek and Potato Soup with Crispy Prosciutto and Roasted Garlic Croutons

2 tbsp italian parsley, chopped

1 baguette, thinly sliced (just under a cm thick)

Olive oil 

1 garlic bulb, broken up skins on

In a large pot add butter and oil and melt over a medium to high heat. 

Add bay, onions, garlic, potato and leeks. Sauté until tender. Roughly 10 to 15 minutes. Stir occasionally so nothing sticks. 

Add chicken stock. Bring to a gentle simmer and continue to cook until vegetables are soft.

If you have a stick blender then the next part is easy, just blend until smooth. Otherwise blend in batches in the kitchen whiz. Return to heat. 

Stir through cream and check seasoning.

For the garnish and croutons, preheat oven to 200 degrees. 

Arrange meat and bread on a large baking tray. Drizzle oil all over the bread. Sprinkle garlic cloves everywhere. 

Cook for 15 minutes, the prosciutto should be gloriously crisp. Remove from tray and set aside to cool. 

Turn bread sliced over to crisp on the other side. Cook for a further 10 or so minutes until golden brown. Set aside. 

The garlic will need maybe 5 more minutes so pop back in until they feel squishy in their skins. 

Squeeze out roasted garlic onto a plate and use a fork to mash together. 

Spread over croutons.

Break the prosciutto up into a rough crumb and toss with parsley.

Serve. Enjoy!

Probably best not served on a hot date...

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