sourdough croutons

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
2. Using a serrated knife, remove crust from the loaf of bread then cut into 1/2-inch thick slices. Cut the slices into 1/2-inch thick strips then tear the strips into bite-sized pieces (about ½-inch).
3. Place torn bread on the prepared baking sheet and toss with olive oil, ½ teaspoon salt and black pepper and spread out into an even layer.
4. Bake for 15- 18 minutes, or until golden brown and crunchy.
5. Let cool on the baking sheet until needed.

potato leek soup

1. Melt butter in a large pot over medium-low heat. Add leeks and onion, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. 
2. Add potatoes, 3 cups stock, and bay leaf; season with salt and pepper. Bring to a boil, reduce to a gentle simmer and cook until potatoes are tender, 15- 20 minutes. Discard bay leaf.
3. Blend smooth with an immersion blender (don’t over-process or potatoes can get gluey). Alternatively, transfer soup to a blender and puree until just smooth, working in two batches if needed. Pass the soup through a fine mesh sieve for an extra silky texture. 
4. Stir in cream and buttermilk; season with salt and pepper. If needed, stir in more chicken stock thin to desired consistency. To serve, garnish with plenty of fresh dill and crispy sourdough croutons.