“This soup is so tasty and easy to make. You don't even have to blitz it in the liquidiser, as it is delicious chunky. The crème fraîche adds a rich, creaminess that I love in a soup. Enjoy the cheese biscuit, it is rather tasty and easy to make.”

Serves 4

Prep time: 50 minutes; cooking time: 1 hour

INGREDIENTS

1 large leek, topped and root removed, split and washed then roughly chopped, washed again

1 large onion, peeled and roughly chopped

1 large or 2 small potatoes, peeled and roughly chopped into 1cm pieces

1 litre good chicken stock, veg stock or water

1 handful spinach leaves, washed and roughly chopped

1 tablespoon butter

Good salt and pepper

4 teaspoons crème fraîche to garnish (optional)

A few slices of radish to garnish (optional)

Chopped chives to garnish (optional)

METHOD

Melt the butter gently in a thick-bottomed pan on a medium heat. Add the onion and sweat without colour for 5 to 7 minutes until soft. Add salt and pepper, stir and add the potato and leek, stirring for a few minutes. Then add the stock, hot if possible, combine and bring to the boil. Simmer for 20 to 30 minutes, skimming off any foam.

When the potatoes are cooked, season again and add the handful of spinach. Once wilted, blitz in a liquidiser for at least 2 minutes; always be very careful using a liquidiser as they can erupt and cover your kitchen with boiling soup, so be careful. It may be better to use a hand-held blender if you have one.

Once blitzed, pass the soup through a fine sieve. It’s hard work but it will make the soup super-smooth.

Serve in a warm bowl with a dollop of cold crème fraîche topped with some chopped chives and a few slices of radish. Enjoy with a few cheese biscuits.

MULL CHEDDAR BISCUITS

INGREDIENTS

100g unsalted butter, diced

100g plain flour, plus a bit more for dusting

A pinch of salt

50g Mull Cheddar, grated

A pinch of cayenne or paprika

1 egg

METHOD

Pre-heat the oven to 180°C.

Combine the butter and flour then add the salt, cayenne and grated cheese. Try adding chives or grain mustard through the mix too. Add the egg and mix well. It will take around 2 to 3 minutes to mix. Prepare a rolling surface with flour and roll the mixture into a sausage shape the diameter of a £2 coin. Cover tightly in cling film and leave to rest for an hour.

Remove the cling film, cut into discs and lay them on baking parchment. Bake for 10 to 15 minutes but don’t over-cook or they will become bitter. Allow to cool and serve with the soup.