Instructions

Pour olive oil into a pot. Add chopped onion, leeks, and dried thyme/rosemary, and occasionally stir until the onion and leeks soften. Add garlic and reduce the heat to a minimum. Cook slowly for about 15 minutes.

Dice the potatoes and add them to the pot along with chicken broth. Season with soy sauce and spices to taste, simmer for 25 - 30 minutes.

Gently heat the cream, add it to the pot, mix well, and then blend in a blender, or use an immersion blender directly in the pot.

Finely chop parsley or celery and sprinkle it into the finished soup; the herbs will soften pleasantly in the hot soup and maintain a beautiful green color.

Cut the bread into cubes and toast them in olive oil over low heat until golden brown and crispy; the slower you bake them, the crispier they will remain in the soup.