Leek & Potato Soup With Cheesy Marmite Toasties

Boil a kettle

Set some butter near a warm place to get to room temperature and reserve for easy spreading later on

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Heat a large pot with a drizzle of olive oil over a medium heat

Once hot, add the sliced leek[s] with a pinch of salt and cook for 6-7 min or until softened

While the leek[s] soften, peel and chop your potatoes into small, bite-sized pieces

Peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 750ml [1.025L] [1.3L] boiled water

Once the leek[s] has softened, remove 1/4 from the pot and set aside for later (this will add extra texture to your soup!)

Add the chopped potatoes, chopped garlic and vegetable stock and cook over a medium-high heat for 12-15 min or until the potatoes are fork-tender

Grate your cheddar cheese

Slice your ciabatta[s] in half

Spread the reserved butter over the top[s] and bottom[s] of the ciabatta[s], then spread your Marmite (don't like Marmite? Go easy!) evenly between the inside[s] of the ciabatta[s]

Sandwich the grated cheese between the ciabatta[s] – these is your cheesy Marmite sandwich[es]

Heat a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the cheesy Marmite sandwich[es] and cover with a smaller pan

Add a heavy weight (e.g. several cans) to the top pan and cook for 2-3 min per side, checking occasionally – these is your cheesy Marmite toastie[s]

Once the potatoes are done, stir your soft cheese through the soup and blitz until smooth with a (stick) blender

Stir the reserved leeks through the soup and season with a generous grind of black pepper – this is your leek & potato soup

Tip: Add a splash of boiled water if the soup is looking a little thick!