date:Jun 27, 2014
dium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.
2. Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
3. Meanwhile, preheat oven to 180C. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coat