1 pound potatoes, peeled and cubed in 1/2 inch pieces
2 carrots, sliced in thin rounds
2 quarts water
1 chicken bouillon cube
1/4 cup whipping cream
1 tablespoon butter
1 baguette or other French bread, cubed in 1 inch pieces
1 cup shredded Gruyere or Emmental cheese (or substitute Swiss cheese)
salt and pepper
In a large pot, heat two tablespoons of the olive oil on medium heat and add the leeks and garlic. Cook, stirring occasionally for five minutes. Add the carrots and potatoes and cook for five more minutes.
Add the two quarts of water and the bouillon cube and bring soup to a simmer. Partially cover with a lid and cook for about an hour.
Just before serving, place the French bread cubes on a non-stick tray. Cover the bread with shredded cheese and drizzle the remaining tablespoon of olive oil on top (you can use more olive oil if you wish). Bake at 400° F for 10 minutes.
Meanwhile, in a food processor or blender, and working in small portions, puree the soup with the cream and butter until it is smooth. Return to soup pot and heat through. Season to taste with salt and pepper.
To serve distribute the cheese topped croutons into soup bowls and ladle the soup on top.