In a large saucepan, heat 1 tbsp olive oil over medium heat. Add the onion and garlic and cook, stirring 3 minutes until the onions are soft.

Add the potatoes and leeks. Cook, stirring, for another 5 minutes until softened leeks.

Add the broth and bring to a boil. Reduce heat and cook, without covering with a lid, 20 minutes before the potatoes are done. Remove from heat and leave to cool for 10 minutes.

Meanwhile, make the croutons. Preheat the oven to 180 gr. I prefer the version of the diet: just put the crackers in the oven. You can also cook the crackers in the following way: Put sliced bread in the form in which the crackers are baked, drizzle with 1/4 Cup of vegetable oil. Shake the bread evenly covered with oil. Roast in the oven, occasionally shaking the shape, about 10 minutes until crisp.

Turn the soup into a puree using a blender or food processor.

Return to the small fire. Add the cream and mix well. Cook, stirring, for 5 minutes or until thoroughly warmed. Add salt, pepper.

Serve with crackers. You can sprinkle chopped green onions.