Instructions: Put the leeks in a pan with the butter.

Cook them slowly making sure they are covered with a lid over a low to moderate heat.

After about 20 minutes they will be soft and squashy but they should not have coloured.

Add the potato and leave to cook stirring occasionally for a further 5 minutes.

Pour in the water and bring to the boil.

Turn down the heat and leave to simmer for 20 minutes.

Whizz the soup to a creamy puree in a blender or food mill adding the crumbled cheese.

Season with black pepper then stir in the yoghurt.

Check the seasoning but you are unlikely to need salt.

Pour into a bowl and chill thoroughly.

Serve with a little crumbled cheese stirred in at the last minute.

A soup for the last of the winter leeks. Avoid the temptation to use vegetable stock which could make the soup too salty. The firmer more tangy cheeses such as Cashel Beenleigh Blue or Stilton are probably more suitable here than the soft creamy ones. Try to include at least a little Roquefort for a good punchy flavour. Serve thoroughly chilled with lots of crusty bread though it is almost as good warm.

Serves 4

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