Leek & potato soup

Instructions

1. Put the leeks, potatoes and stock into a large lidded saucepan. Bring to the boil, then reduce the heat, cover and simmer for about 25 minutes – or until the vegetables are tender.
2. Purée half the soup in a blender or food processor, or use a handheld stick blender, adding 100 g of the soft cheese. Stir in the unblended soup and reheat gently. Season to taste.
3. Mix the remaining soft cheese with the skimmed milk to give a smooth consistency.
4. Ladle the soup into warm bowls and top each portion with a swirl of the soft cheese mixture. Sprinkle with chives and extra black pepper before serving.