Leek and potato soup with mature Gouda cheese

SERVES 6

A few years ago, I was asked to cook and serve tasters at a Cape Town food festival for Potatoes South Africa. One of the tasters was a fantastic creamy potato soup with buttery leeks (the other was spicy curried potatoes – also a hit). Over the course of three days, we served almost a hundred litres of that soup in small tasting portions, and the people at the festival absolutely loved it. It has since become a firm favourite in my soup repertoire, and makes an elegant starter for a dinner party. A local mature Gouda and a drizzle of brown butter add a deep nuttiness to the soup. It’s a crowd pleaser every single time, made with relatively few, simple ingredients.

• 125 g butter

• 2 bunches leeks, white parts only, finely sliced (4 - 5 cups)

• 1 onion, finely chopped

• 4 large potatoes, peeled and cubed (about 1 cm)

• 1 litre (4 cups) vegetable stock

• 250 ml (1 cup) fresh cream

• at least 100 g mature Gouda (about 250ml/1 cup grated)

• salt and freshly ground black pepper

• brown butter, to serve (page 100)

• bread, for dipping (optional)

In a large stock pot or heavy-bottomed pot, melt the butter over medium heat and add the leeks and onion. Fry, stirring, until very soft but not brown – don’t rush, it might take up to 15 minutes.

Add the potatoes and stock and bring to a simmer. Cook for about 30 minutes or until the potato cubes are very tender and start to fall apart. Remove from the heat, then use a stick blender to process the soup to a smooth purée (or transfer to a blender).

Put the pot back on the heat and add the cream and Gouda. Stir until the cheese has melted and the soup is warmed through (do not boil again). Season with salt and pepper, then serve hot in bowls with a drizzle of warm brown butter and a light grinding of black pepper.

Cape Mediterranean is available online at Loot.co.za www.exclusivebooks.co.za www.readerswarehouse.co.za and takealot.com