- 1½ tablespoon olive oil
- 1 onion, chopped
- 3 leeks, sliced
- 400 g potatoes, roughly chopped
- 1 litre vegetable stock
- 150 ml double cream or crème fraîche
- 1 tablespoon chopped Italian (flat-leaf) parsley
- salt, to taste
- freshly ground black pepper
For Welsh rarebits
- 225 g grated cheese
- 25 g softened butter
- ¾ tablespoon Worcestershire sauce
- ¾ tablespoon English mustard
- 1½ tablespoons milk
- 4 slices of toast
- To make the soup, heat the oil in a large pan, add the onion, leek and potato, and cook for four to five minutes or until softened and lightly coloured.
- Add the stock and seasoning, bring to the boil, then cover and reduce the heat to simmer for 15 minutes or until the potato is tender.
- Whizz with a hand blender to a smooth consistency then reheat, stir in the cream or crème fraîche and adjust the seasoning, to taste.
- Meanwhile, to make the Welsh rarebit, crumble the cheese and mix with the butter, Worcestershire sauce, mustard and ale or milk. Spread evenly over the toast and cook under a preheated grill for one to two minutes, to melt the cheese and tinge brown in places.
- Ladle the hot soup into bowls and garnish with chopped parsley. Cut the Welsh rarebit into triangles and serve with the soup.
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