Preparation

• Peel the potatoes and break them into irregular, medium-sized pieces, trying to keep them similarly sized for uniform cooking.
• Meanwhile, heat the chicken broth over medium heat until it reaches just before boiling.
• Peel the onion and leek, and cut them into julienne strips, thin and long cuts about 4 mm thick.
• In a saucepan, melt a little butter over low heat and sweat the onion, stirring often, ensuring it doesn't color, for about 10 minutes.
• Add the leek to the saucepan and continue sweating the mixture for about 5 more minutes, until everything is tender.
• Now add the broken potatoes and the already hot chicken broth. Cover the casserole and cook on low heat for 30 minutes, or until the potatoes are very tender.
• Blend the soup with a hand blender until you achieve a fine and homogeneous texture.
• Place the soup in the refrigerator until it is very cold, at least 2 hours.
• Once cold, add the liquid cream and season with salt and pepper to taste, mixing well until everything is integrated.
• Cut some slices of bread into small cubes of 1.5 cm per side, ensuring they are of uniform size for even cooking.
• Heat olive oil in a skillet over medium heat and add the bread cubes.
• Fry them in olive oil for approximately 2-3 minutes, stirring constantly until they are lightly browned, ensuring they do not burn.
• Drain them and place them on absorbent kitchen paper to remove excess oil.
• To toast them, spread them evenly on a baking tray.
• Toast the cubes under the oven grill until they are golden, about 5 minutes, stirring halfway through the cooking if necessary.
• Meanwhile, make poached eggs by submerging them, without the shell, in very hot water (but not boiling) for 3-4 minutes, after adding a splash of vinegar. Before adding the egg, stir the water to create a whirlpool to help shape the poached egg.
• Fill the plate with the well-chilled soup and place the poached egg in the center, accompanied by croutons around it.