Preheat your oven to 180°C.

Peel your sweet potatoes, chop them into small chunks then spread evenly on a pan. Finely slice your leeks and add them to a roasting tray with a bulb of garlic in the centre. Drizzle with oil and top with dots of butter, season well and cook for 25 mins, or until nice and soft. You don’t want them to catch.

Remove the sweet potato chunks and leeks from the oven and add these to large saucepan or casserole dish.

Dissolve your stock cube into boiling water and add into the sweet potato and leek mix. Deglaze the tray you used to cook your veggies and add the liquid from that tray into your vegetable stock. Now, add in the flesh of your roasted garlic bulb and thyme. Leave it to simmer.

Prepare your bread. Cut the sourdough into thin slices and lightly toast.

Butter your toast and finely grate your cheddar over the top. Place in the oven until the cheese has melted. Set aside.

Time to blend. Take a hand blender and blend the sweet potato and leek mix until thick and smooth. Add some apple cider vinegar for a bit of acid.

To finish, ladle the soup into your bowl, top with your buttery leeks and season. Tuck in with a side of delicious grilled cheddar toast!