Sauté - Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.

Simmer 25 minutes - Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.

Minimal blitz - Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).

Season - Add salt and pepper, then stir through cream.

Serve, drizzled with cream and sprinkled with chives and croutons.

Preheat oven to 180°C/350°F (160°C fan-forced). Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!