Leek & apple soup with Cheddar croutons

Heat the oil and butter in a large saucepan, add the leeks and bay leaf, season and cook over a low-medium heat for 8-10 minutes, until the leeks have softened.

Add the apples, potatoes, stock and milk; bring just to the boil, then reduce the heat and simmer gently for 12-15 minutes, or until the potatoes are tender.

Meanwhile, preheat the oven to 220ºC, gas mark 7. Remove and discard the bay leaf, then whizz the soup until smooth. Add 75g grated cheese and stir until melted, then keep the soup warm while you make the croutons.

Put the torn bread on a baking tray and toss with the olive oil. Bake for 8-10 minutes, then sprinkle over 100g grated cheese and bake for a further 3-4 minutes until melted and golden. Serve the soup topped with the croutons, chives, a drizzle of oil and some freshly ground black pepper.