It is very simple to make.
Heat a tablespoon of olive oil in a pot and soften a chopped onion. Chop a heat of celery, leaves and all. 2 large potatoes peeled and chopped. Add to the pot and cover with vegetable stock. Bring to the boil, turn down the heat and simmer gently for about 30 minutes until the vegetables are soft. With a stick blender, blend until smooth. Season with salt and pepper.
If it is too thick add another drop of stock or you can add cream if you like.
Use up the last of the bread to make croutons. Cut off the crust of the bread and cut into cubes. Put into a bowl and season well. Sprinkle with a little olive oil and toss the bread until lightly coated. Spread out on a baking sheet and bake in a hot oven for about 15 minutes until crispy and golden.
I make these on Friday when I am cooking the dinner. They will keep for a couple of days in a airtight box.
You need a treat at the weekend so Toblerone biscuits were just the thing to have with my cuppa after lunch.
My go to book for Biscuits.