A bit on the side

You can add more to soup than croutons... Let lunch stretch a little further by adding a tasty extra to a warming bowlful. It's the ultimate comfort food

- By Andréa Childs

Leek & potato soup

SERVES 4

Leek and potato soup is one of the most comforting soups I know. Add a simple cheese toastie on the side for a more filling meal.

350g leeks, trimmed

50g butter

350g new potatoes or white potatoes

800ml vegetable stock

2tsp wholegrain mustard

Salt and pepper

Vegetable oil, for frying

Cheese toasties, to serve (optional)

1 Reserve about one-third of one of the leeks to make the fried leeks for the topping. Slice the remaining leeks and rinse them well. Place the leeks in a large saucepan with the butter and fry over a gentle heat until the leeks are soft.

2 If you are using white potatoes, peel them and cut them into chunks and add to the saucepan. If you are using new potatoes, simply halve them and place them in the saucepan with their skins on. Add the stock and mustard to the saucepan and simmer for about 25–30 minutes until the potatoes are soft. Season with salt and pepper.

3 Blend the soup in a blender or food processor until smooth, or use a stick blender. If you prefer a chunkier soup, blend half of the soup and leave half of it chunky to add texture.

4 For the leek garnish, finely slice the reserved leek into very thin strips. Heat some vegetable oil in a small saucepan and fry the leeks until they are crispy. Remove from the oil and drain on paper towels. Sprinkle with a little salt to season.

5 Serve the soup in bowls, sprinkled with the crispy leeks. Serve with a cheese toastie on the side, if you like.