1 Leek, 1 maris piper potato,
butter, sourdough bread, cheddar, parmigiano, 1 pint vegetable stock
Leek and potato soup is so wonderfully comforting, but it can tend to be just a little bland. Adding the sharp richness of cheese transforms this into an indulgent delight. Much like French onion soup - with a layer of bread soaking up the soup yet crispy on top - this is a firm favourite.
1) Dice the leek and sautee in a little butter until soft. Peel and dice the potato and stir into the leek and butter.
2) Pour in the vegetable stock and simmer for 45 minutes until the potato is soft. Season according to taste.
3) Either mash the potato into the soup or pulse in a blender until smooth.
4) Transfer the soup into bowls and top with layers of sourdough bread, grated cheddar and parmeggian and grill until golden bubbly.