Peel leeks: remove dry top leaves and bottom with roots. Rinse and slice them.

Peel and slice shallot.

Heat ghee in a pot. Add the veggies and fry them for 5 mins over medium heat.

Pour vegetable stock. Bring to a boil and cook for 10–15 mins over low heat until the leeks are done.

In the meantime, dice bread.

Grab a skillet and toast the bread over medium heat until the cubes turn golden and crispy on all sides. This should take approximately 5 mins.

Blend the soup with a hand blender and add cream.

Season with salt and pepper. Sprinkle with the croutons and serve.