Leek & apple soup with Cheddar croutons

Name: Leek & apple soup with Cheddar croutons
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 tbsp olive oil, plus extra for drizzling; 25 g unsalted butter; 600 g leeks, halved, rinsed and sliced; 1 bay leaf; 2 Waitrose Jazz Apples, roughly chopped; 450 g potatoes (1 large or 2 medium), chopped into small chunks; 850 ml vegetable stock; 250 ml whole milk; 75 g Waitrose Somerset Cheddar Vintage Strength 7, coarsely grated; 20 g pack chives, chopped

Salty Cheddar is a delicious complement to tangy Jazz apples and themellow sweetness of softened leeks. Move over, leek and potato, there’s a new favourite in town.

4 out of 5 stars(3) Rate this recipe

Vegetarian

Serves6
CourseLunch
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil, plus extra for drizzling
25g unsalted butter
600g leeks, halved, rinsed and sliced
1 bay leaf
2 Waitrose Jazz Apples, roughly chopped
450g potatoes (1 large or 2 medium), chopped into small chunks
850ml vegetable stock
250ml whole milk
75g Waitrose Somerset Cheddar Vintage Strength 7, coarsely grated
½ x 20g pack chives, chopped

Croutons

3 slice/s (about 280g) sourdough bread, torn into chunks
1 tbsp olive oil
100g Waitrose Somerset Cheddar Vintage Strength 7, coarsely grated

Heat the oil and butter in a large saucepan, add the leeks and bay leaf, season and cook over a low-medium heat for 8-10 minutes, until the leeks have softened.
Add the apples, potatoes, stock and milk; bring just to the boil, then reduce the heat and simmer gently for 12-15 minutes, or until the potatoes are tender.
Meanwhile, preheat the oven to 220ºC, gas mark 7. Remove and discard the bay leaf, then whizz the soup until smooth. Add 75g grated cheese and stir until melted, then keep the soup warm while you make the croutons.
Put the torn bread on a baking tray and toss with the olive oil. Bake for 8-10 minutes, then sprinkle over 100g grated cheese and bake for a further 3-4 minutes until melted and golden. Serve the soup topped with the croutons, chives, a drizzle of oil and some freshly ground black pepper.

Typical values per serving when made using specific products in recipe