Creamy Velvety Potato Leek Soup with Rosemary Croissant Croutons and Fried Leek

1. Peel and chop potatoes, carrot and leek as you reserve the green part for making crispy fried leek topping;
2. Add olive oil to a Dutch oven and sauté leeks and carrots until translucent; add garlic, cook for a minute and then add potatoes, vegetable broth, bay leaf, thyme, salt and pepper; bring to boil, cover and simmer until potatoes are fork tender;
3. In the meantime, thinly slice the green part of the leeks and deep fry them; season with salt and set aside;
4. Once soup has cooked, blend it with light cream until smooth; if you prefer thinner consistency add more vegetable broth or water;
5. Finish with croutons, crispy leeks, black paper and enjoy a cozy warm hug in a bowl!