Leek and potato velouté with soft Tomme cheese

This velouté is a vichyssoise, with slivers of soft, fresh Tomme de l’Aubrac, added just before serving. The cheese melts into the soup, with palate-pleasing results. If you cannot find this cheese you can use another soft tomme, or Raclette, or a young Gruyère (aged for 6–12 months).

SERVES 6

250g leeks, trimmed, outer layer and darker green parts removed, well washed

60g butter

1 small onion (80g), sliced into rings

200g potatoes, cut into cubes

1 thyme sprig

1.5 litres chicken or vegetable stock

50g double cream

100g Tomme de l’Aubrac cheese, or another soft cheese, cut into slivers

A bunch of chives, snipped

Sea salt and freshly ground pepper

Chop the leeks into small pieces. Melt the butter in a pan over a medium heat. Add the onion and leeks and sweat for 5 minutes, stirring occasionally. Add the potatoes and thyme, then pour in the stock. Season lightly with salt and simmer gently for 30 minutes. Remove the thyme sprig.

Add the cream and remove from the heat. Working in small batches, blitz the soup in a blender for 2–3 minutes and transfer to a clean pan; keep hot. Season with salt and pepper to taste.

To serve, pour the velouté into warmed bowls or soup plates and scatter over the slivers of cheese, dividing them equally. Sprinkle generously with snipped chives and serve at once.