Wash, halve and finely slice the leeks. Scrape into a large saucepan along with the butter, if using, or a good drizzle of olive oil. Season, cook over a medium heat, stirring occasionally for 8-10 mins until soft.

Meanwhile peel and dice the potato into small roughly 1cm cubes. Finely slice the garlic cloves.

Add the garlic to the leeks, cook for 2 mins more, add the potato and pour in the stock. Bring to a boil then leave to simmer away for 15 minutes until the potato is completely cooked.

Heat the grill to high, grate the cheese.

Add the peas and salad bag to the soup, cook for a couple more minutes until the peas are defrosted and the leaves wilted, remove from the heat, use a hand blender to blitz until a completely smooth, vivid green soup – season to taste. Keep the soup warm.

Toast the bread on both sides under the grill then spread each slice with 1 tbsp of chilli jam and top with the cheese. Slide back under the grill until the cheese melts and is bubbling and golden.

Serve bowlfuls of the soup with the cheese toasts for dunking.