Creamy potato and leek soup

prep + cook time 30 minutes | serves 2
This soup is brimming with flavour and makes a perfect warming starter or lunch on a chilly day. Cheese and prosciutto toasts served alongside take this soup course to another level. Comfort food at its finest.
1 tsp extra virgin olive oil
1 garlic clove, coarsely chopped
1 small leek (200g), white part only, coarsely chopped
1 trimmed celery stalk (100g), coarsely chopped
2 medium potatoes (400g), diced into 1cm pieces
1 tbsp fresh lemon thyme leaves
3 cups (750ml) chicken or vegetable stock
1 ⁄ 3 cup (80ml) pouring (single) cream
salt and freshly ground black pepper
lemon thyme leaves, extra to serve
cheese and prosciutto toasts (optional)
1 tsp extra virgin olive oil
2 slices prosciutto (30g)

4 slices sourdough bread (200g)
1 ⁄ 2 cup (60g) grated vintage cheddar
1 Heat the olive oil in a medium saucepan over a medium heat. Add the garlic, leek, celery, potato, and thyme; cook, stirring, for 2 minutes or until the leek softens.
2 Add the stock and cream to the pan, bring to the boil, reduce the heat; simmer, covered, for 15 minutes or until the vegetables are softened. Season with salt and pepper to taste. Stand for 10 minutes.
3 Make the cheese and prosciutto toasts. Place the prosciutto and bread on an oven tray lined with baking paper; top the bread with the cheddar. Cook in the oven at 200°C (180°C fan/400°F/Gas 6) for 8 minutes or until the cheddar has melted and the prosciutto is crisp. Top the cheese toast with the crumbled prosciutto.
4 Blend or process the soup until smooth. Season with freshly ground black pepper. Serve the soup sprinkled with lemon thyme leaves and the cheese toasts on the side, if you like.
tip
This soup can be made a day ahead; reheat just before serving, while cooking the prosciutto and cheddar toasts.

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