We humans devour soup when there’s a distinct nip in the air and this winter warmer has everything; richness combined with earthy flavours and a tang of mature cheddar.
TIP Make double and freeze for another time. Adjust quantities to suit the desired texture and flavour, so if you prefer a thinner soup, reduce the potato content and increase the amount of leeks.
2 large leeks, washed and sliced
1 large potato, peeled and diced
2 large carrots, peeled and diced
1 large onion; diced
1 stick of celery, diced
1 and 1/2 litres of chicken or vegetable stock
1/2 a cup of grated mature cheddar
3 tbs of sour cream
a couple of sprigs of thyme
A little olive oil for frying
Heat a couple of tbs of olive oil in a large soup pan and fry the onion, carrot and celery for about ten minutes on a low heat. Add the leek and cook for a further five minutes. Pour in the stock and add the potato. Bring to a simmer and place a lid on top and let it bubble gently for 20 minutes.
Stir it the cheese, cream and thyme and blitz with a soup stick or in a blender till smooth. Finish with a generous grinding of black pepper.