Creamy Jersey Leek and Potato Soup with Crispy Croutons

Preheat oven to 375°F (190°C). Toss bread cubes with 1 tablespoon olive oil, minced garlic, thyme, salt, and pepper. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside.

In a large pot or Dutch oven, melt butter and remaining 1 tablespoon olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened but not browned, about 8-10 minutes.

Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Using an immersion blender, carefully blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender. Return to the pot.

Stir in the heavy cream (if using) and season with salt and pepper to taste. Heat through gently, but do not boil.

Ladle the soup into bowls and garnish with crispy croutons and fresh parsley.