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CLOSELeek & Potato Soup With Cheesy Marmite Toasties inspired by Bridget Jones (2001)
Bridget Jones (2001), Bridget cooks up a storm with her leek and potato blue “string” soup. (1 hour, 2 mins 22 seconds)
Show Bridget how it’s done with a creamy, comforting leek and potato soup that’ll definitely impress your date. You’ll amp up the cheesiness with cheddar and marmite toasties to dunk in for a truly mouthwatering combo. Soup’s up!
Ingredients
For 2 people [double for 4]
- 2 garlic cloves
- 11g vegetable stock mix
- 2 ciabattas
- 16g Marmite
- 40g cheddar cheese
- 50g soft cheese
- 2 leeks
- 3 white potatoes
- 5g chives
You’ll also need
- Butter, olive oil, pepper, salt
Cooking instructions 25 mins
For 2 people [double for 4]
Step 1
Boil a kettle. Set some butter near a warm place to get to room temperature and reserve for easy spreading later on. Chop the leeks in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely.
Step 2
Heat a large pot with a drizzle of olive oil over a medium heat. Once hot, add the sliced leeks with a pinch of salt and cook for 6-7 min or until softened.
Step 3
While the leeks soften, peel and chop the potatoes into small, bite-sized pieces. Peel and finely chop (or grate) the garlic. Dissolve the vegetable stock mix in 750ml [1.3L] boiled water.
Step 4
Once the leeks have 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.
Step 5
Grate the cheddar cheese and slice the ciabattas in half. Spread the reserved butter over the tops and bottoms of the ciabattas, then spread the Marmite (don’t like Marmite? Go easy!) evenly between the insides of the ciabattas. Sandwich the grated cheese between the ciabattas – these are your cheesy Marmite sandwiches.
Step 6
Heat a large, wide-based pan (preferably non-stick) over a medium heat. Once hot, add the cheesy Marmite sandwiches 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 are your cheesy Marmite toasties.
Step 7
Once the potatoes are done, stir the 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!
Step 8
Cut the cheesy Marmite toasties into thirds lengthways (soldiers) and serve with the leek & potato soup. Chop the chives finely and sprinkle over the soup and drizzle with a little olive oil. Enjoy!
