Cut the leeks by slicing the whites only and put them in a water bath in a sink or large bowl to clean them. The dirt will settle at the bottom after a few minutes.

In the meantime, peel and cut the potatoes. Cut them into 1-inch pieces.

Scoop the leeks off the top of the water bath and put them in a salad spinner or on a dry tea cloth. Spin or pat them dry.

Add the potatoes, thyme, salt and pepper and sauté for another 2 minutes. Then add the vegetable stock. Bring to a boil, cover and cook on low for 10 minutes.

This step is optional if you want to add some protein to the soup. Add a cup of frozen shelled edamame. Cover again and cook for another 10 minutes.

Using an immersion blender, blend the soup until it’s all liquified.

To make your own croutons, while the soup cooks, cut 2 slices of bread into ¼-inch cubes. Add ½ tablespoon of butter to a pan and melt. Once the butter starts bubbling, add the bread and cook for 5 minutes tossing a few times in between. If you prefer your croutons crispier cook until the desired colour is reached.

Serve the soup topped with croutons and freshly chopped chives