Cheshire soup with fried cheese sarnies recipe
 1.5 litres/2½ pints chicken or vegetable stock 3 large potatoes, peeled, chopped4 carrots, peeled, grated4 leeks, trimmed, cut in half lengthways, finely sliced, plus extra to serve6 tbsp quick-cook oats400g/14oz Cheshire cheese (preferably a mixture of white and blue), gratedsalt and freshly ground black pepper 1.5 litres/2½ pints chicken or vegetable stock 3 large potatoes, peeled, chopped 4 carrots, peeled, grated 4 leeks, trimmed, cut in half lengthways, finely sliced, plus extra to serve 6 tbsp quick-cook oats 400g/14oz Cheshire cheese (preferably a mixture of white and blue), grated salt and freshly ground black pepper 1 loaf white bread, thinly sliced into 12-16 slices110g/4oz butter, softened300g/11oz Cheshire cheese, thinly sliced into 6-8 slices3 tbsp olive oil1 small bunch watercress, leaves only, to serve 1 loaf white bread, thinly sliced into 12-16 slices 110g/4oz butter, softened 300g/11oz Cheshire cheese, thinly sliced into 6-8 slices 3 tbsp olive oil 1 small bunch watercress, leaves only, to serve Method For the Cheshire soup, bring the stock to the boil. Add the potatoes and simmer for 4-5 minutes, then add the carrots, leeks and oats and continue to boil for a further 4-5 minutes, or until the vegetables are tender.Using a potato masher, carefully crush the vegetables in the pan until broken down.Reduce the heat until the mixture is simmering. Add all of the cheese and stir until melted, then season, to taste, with salt and freshly ground black pepper. Continue to simmer for a further 3-4 minutes. Meanwhile, for the fried cheese sarnies, spread one side of each slice of bread with a little of the butter. Sandwich each slice of cheese between two slices of bread, buttered-sides facing outwards.Heat the remaining butter and all of the olive oil in a frying pan over a medium heat. When the butter is foaming, add one of the cheese sandwiches and fry for 2-3 minutes on both sides, or until the bread is toasted and golden-brown on both sides and the cheese is starting to melt. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining cheese sandwiches.To serve, ladle the Cheshire soup into six to eight serving bowls. Sprinkle over the sliced leeks and watercress. Cut the fried cheese sarnies into squares and serve alongside. For the Cheshire soup, bring the stock to the boil. Add the potatoes and simmer for 4-5 minutes, then add the carrots, leeks and oats and continue to boil for a further 4-5 minutes, or until the vegetables are tender. For the Cheshire soup, bring the stock to the boil. Add the potatoes and simmer for 4-5 minutes, then add the carrots, leeks and oats and continue to boil for a further 4-5 minutes, or until the vegetables are tender. Using a potato masher, carefully crush the vegetables in the pan until broken down. Using a potato masher, carefully crush the vegetables in the pan until broken down. Reduce the heat until the mixture is simmering. Add all of the cheese and stir until melted, then season, to taste, with salt and freshly ground black pepper. Continue to simmer for a further 3-4 minutes. Reduce the heat until the mixture is simmering. Add all of the cheese and stir until melted, then season, to taste, with salt and freshly ground black pepper. Continue to simmer for a further 3-4 minutes. Meanwhile, for the fried cheese sarnies, spread one side of each slice of bread with a little of the butter. Sandwich each slice of cheese between two slices of bread, buttered-sides facing outwards. Meanwhile, for the fried cheese sarnies, spread one side of each slice of bread with a little of the butter. Sandwich each slice of cheese between two slices of bread, buttered-sides facing outwards. Heat the remaining butter and all of the olive oil in a frying pan over a medium heat. When the butter is foaming, add one of the cheese sandwiches and fry for 2-3 minutes on both sides, or until the bread is toasted and golden-brown on both sides and the cheese is starting to melt. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining cheese sandwiches. Heat the remaining butter and all of the olive oil in a frying pan over a medium heat. When the butter is foaming, add one of the cheese sandwiches and fry for 2-3 minutes on both sides, or until the bread is toasted and golden-brown on both sides and the cheese is starting to melt. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining cheese sandwiches. To serve, ladle the Cheshire soup into six to eight serving bowls. Sprinkle over the sliced leeks and watercress. Cut the fried cheese sarnies into squares and serve alongside. To serve, ladle the Cheshire soup into six to eight serving bowls. Sprinkle over the sliced leeks and watercress. Cut the fried cheese sarnies into squares and serve alongside.