Cheesy Leek Soup With Crispy Gnocchi

Remove the outer layer from the leeks, then half and slice into ½cm-thick pieces. Put into a colander and rinse well under cold water. Set aside. Peel and dice the potato into 2cm pieces. Finely slice the garlic.

Melt a glug of oil and the butter in a large, lidded saucepan set over a medium heat. Add the leeks and the garlic. Cook until just turning golden, then cover with the stock. Add the potato cubes, cover and simmer for 15 mins.

When the veg is tender, remove about ¼ of it from the pan, then purée this with a stick blender (or in a Nutribullet) before adding back to the pan. Stir through the soured cream, Dijon mustard and cheddar. Mix well to combine and season to taste with salt and pepper.

Finely chop the chives and halve the gnocchi pieces. Heat the butter in a saucepan and tip in the gnocchi. Add a splash of oil, then fry until golden on all sides. Serve the soup in bowls topped with the gnocchi, chives, more cheddar and wholegrain mustard, if you like.