Leek soup with cheese toast

Wash the leeks well under cold water to remove any dirt. Cut off the tough root end and any green parts that are too fibrous. Split them in half lengthwise and rinse again between the layers.

Slice the leeks into 5 mm thick rounds. Peel the potatoes and cut them into small 1 cm cubes. Cut the bread into 1 cm thick slices.

Heat the oil in the saucepan over medium heat. Add the sliced leeks and cook for 3 min, stirring often, until they turn translucent.

Add the potato cubes to the saucepan with the leeks. Stir well, then add 50 cl of cold water. Bring to a boil.

Lower the heat to a gentle simmer. Cook for 15 min, covered, until the potatoes are tender. Add a little salt at the end.

While the soup cooks, toast the bread slices dry in the nonstick skillet, 2 min per side, until golden. Spread half the grated cheese over each slice.

Mash the soup with a fork or potato masher for a slightly rustic texture. Taste and adjust the seasoning with salt and pepper if needed.

Divide the soup between two bowls. Set a cheese toast next to each bowl. Add a splash of milk to each bowl to mellow the soup if you like.