Leek and Potato Soup

Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel and chop the potatoes into bite-size pieces. Peel and finely chop or crush the garlic. Strip the thyme leaves and chop them finely.

Heat a soup pot over a low heat with the butter. Once hot, add the chopped leeks with a generous pinch of salt and cook, covered, for 7-8 min until very soft but not browned. Once soft, add the garlic and thyme and cook for 30 secs further.

Add the potatoes, bay leaves, stock cube and water. Increase the heat to medium and simmer for 20 min until the potatoes are falling apart.

Meanwhile, finely chop the chives and set aside. Grate the Gruyere. Mix the Dijon mustard with the grated Gruyere and cheddar. Sandwich the cheese mixture in between the sourdough slices.

Heat a drizzle of oil in a pan over a medium heat. Add the cheese sandwiches and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 2-3 min per side until golden. Remove the pan from the heat. Leave the sandwiches in the pan, covered, to keep warm.

Once ready, remove the bay leaves from the soup. Use a hand-held blender to puree the soup until smooth. Add the sour cream, chopped chives and a generous grind of black pepper. Transfer the sandwiches to a chopping board and chop them into large croutons. Divide the soup among bowls and top with the cheese croutons.