A combination that pairs so well it shouldn’t only reserved for soup. My version is packed with leeks, butter beans and cheddar, then topped with smashed new potatoes. The creamy sauce is made directly into the pan as the leeks cook for a really easygoing recipe.

Ingredients

3 leeks, finely sliced (including the green) and thoroughly washed and drained
2 cloves garlic, finely grated or crushed
70g butter
2 heaped tbsp flour
400ml whole milk
700g new potatoes, washed
80g grated mature cheddar
1 tsp Dijon mustard
700g jar butter beans (no need to drain)
salt and pepper
2 tbsp chopped parsley
A little oil

Looking for substitutions?

Swap the butter beans for cannellini beans or even cooked green lentils.
Gruyere, Emmental or Comte would work well in place of the cheddar for a more mellow flavour.

Recipe

1. In a large, oven proof pan sweat the leeks with a little oil until softened. If there’s any excess water in the pan tip it out. Add the garlic, 50g butter and flour to the pan. Cook it out for 3-4 mins over a medium heat, stirring regularly. Stir in the milk, little by little until it is fully incorporated. Stir in the beans, cheese, mustard and 1 tbsp parsley and season to taste.
2. Meanwhile cook the potatoes – place in a large pan with cold, well salted water. Bring to a simmer and cook until tender, then drain. Place on a baking sheet and squash them flat with a spatula or the bottom of a glass.
3. Wipe the inside rim of your leek pot clean with a cloth and top with the squashed potatoes. Melt the rest of the butter and brush the potatoes with it. Bake at 200c fan until golden (around 30 mins). Top with the remaining parsley and leave to stand for at least 5 mins before serving.

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