Recipe Method

• Halve, wash, and slice the leeks, peel the potatoes and apple before chopping into even size cubes.
• Add a knob of butter to a large pot over a low/medium heat.
• Soften the leeks for 5 minutes.
• Add the potatoes, apple and bay leaves, increase the heat to medium, season well.
• Add the milk and stock, bring to a simmer.
• Cook for 15-20 minutes, until the potato is soft.
• Slice the chorizo, tear up the bread, drizzle with oil, season with salt & pepper before mixing in a baking tray.
• Bake in a preheated oven at 200˚C until crisp (give them a shake after 5 minutes so the croutons get nicely coated in the chorizo fat).
• Blend the soup to your desired consistency (or don’t blend at all).
• Season the soup to taste.
• Spoon into bowls, top with the chorizo croutons and sprinkle with chilli flakes if you like.
• Enjoy!