Leek and potato soup with cheese toastie fingers
Make a big pot of this super-simple soup to enjoy on a chilly winter's day.
Serves 2
INGREDIENTS - SOUP
200g potatoes
1 leek, chopped
50g butter
700ml vegetable stock
1 lemon, juice and zest
Salt and pepper
Handful parsley, chopped
INGREDIENTS - CHEESE TOASTIE FINGERS
4 slices white bread
A nice strong cheddar
Cream cheese
A little Dijon mustard
Soft butter
METHOD
Dice the potatoes, making the pieces roughly the same size as playing dice.
Heat the butter over a medium heat and then sweat the leeks and potatoes together with a good amount of salt and pepper.
Add the lemon zest and then the stock.
Cook gently for 20 minutes until the potatoes are soft but the stock is still clear.
Turn the heat off and finish with the lemon juice and parsley.
For the toastie fingers, combine the mustard and cream cheese in a small bowl and spread onto the bread.
Use a peeler to cut very thin slices of cheddar, add to the bread and sandwich together.
Butter the outsides of the sandwiches, cut off the crusts and then cut into soldiers.
Fry in butter until toasted, making sure to turn them to toast each edge.
Best serve dunked into soup.