Red Potato and Leek Soup with Thyme Crunchies

Mmmmmm. Winter food. Soul food. Couldn't be easier.

For the soup:

-2 tbsp olive oil

-2tbsp butter

-6 (or so) cups vegetable stock

-3 whole leeks, chopped

-6 large red potatoes or 12 small, chopped

-1 white or yellow onion

-3 cloves garlic

-salt and pepper

-dill, to taste

-thyme, to taste

Crunchies (croutons, whatever)

-half a loaf of french bread

-olive oil for drizzling

-salt and pepper

-5 or 6 sprigs of thyme

Melt the butter in a pot, toss in minced garlic and diced onion. When onions are translucent, drizzle pan with olive oil and throw in chopped leaks. Cook for 5 minutes, and then add the remaining ingredients. Bring pot to a boil, and reduce to a simmer. Allow soup to cook and get all yummy for 30-40 minutes, depending on how tender you like your potatoes. Season to taste, and don't forget to add the croutons! I sprinkled a little parmesan cheese on top... because cheese = YUM.

For the crunchies, prehead the oven to 400.

Cut up the bread into cubes and throw the pieces on a baking sheet. Drizzle the olive oil over the bread, and then sprinkle the salt, pepper and time over top. Mix the bread around with your hands to coat the pieces. Bake for 10 minutes. *Cronsh* :]