Leek, potato and parmesan soup with goat's cheese croutons
date:May 23, 2014
grill on both sides until light golden. Spread each crouton with a smear of mustard. Top with a slice of goat's cheese and a little thyme. Drizzle with oil and grill for a further 2-3 minutes or until cheese is warmed through. Serve soup topped with reserved leek mixture and warm croutons.

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