Cheshire soup with fried cheese sarnies


For the Cheshire soup

  • 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

For the fried cheese sarnies