FOR THE CROUTONS
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