Creamy Leek Soup with Duck Confit and Cheddar Toasts

Ingredients

• • 8 cups (760 g) leeks, thinly sliced (3 to 4 leeks depending on size)
  • 4 cups (660 g) celeriac, peeled and cubed (1 large celeriac)
  • 3 tbsp butter
  • 5 cups (1.25 litre) chicken broth
  • 1/4 cup (60 ml) 15% or 35% cream (optional)
  • Flat-leaf parsley, chopped (optional)
  • 4 slices country bread
  • 1 confit duck leg , deboned and shredded
  • 2 1/2 oz (75 g) sharp cheddar cheese, sliced