Serves 4

• 800g floury potatoes
• 1L vegetable or chicken stock
• 1 cup cream
• Sea salt and black pepper

FOR THE CROUTONS

• 4 slices French bread, toasted
• 60g Gruyère cheese, grated
• Fresh thyme, to garnish

1 Peel the potatoes and cut into cubes. Place in a pot and cover with the stock, bring to a simmer and simmer until the potatoes are almost crumbly and completely broken up.
2 Remove from heat; blitz with a handheld blender until smooth. Add the cream and return to heat, bring to a gentle simmer and cook for 5 min. Season.
3 For the croutons: Preheat the oven grill. Sprinkle cheese onto the toast and grill until melted.
4 To serve: Ladle soup into preheated bowls and serve topped with croutons and fresh thyme.

Words: Justine Kiggen, Fairlady magazine
Image: Dawie Verwey