Creamy turkey and leek soup with roast potato crisp

Method

1. Heat the oil and butter in a large saucepan over a medium heat, then add the sliced white leeks with a pinch of salt. Cook for 10 minutes, stirring, until softened. Add the garlic and cook for a further minute.
2. Increase the heat a little and add the wine. Bubble for a few minutes, then stir in the stock, turkey and soft, fluffy potato centres. Bring to the boil, then simmer gently for 30 minutes.
3. Meanwhile, make the topping. Heat 1-2cm oil in a small pan over a medium-high heat until a piece of leek sizzles instantly. Cook the green leeks in batches for 20-30 seconds, stirring, until crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper. Fry the chopped potato edges in the same way. Set aside to cool.
4. Take the soup off the heat and whizz with a stick blender until smooth. Stir in the cream. Heat through over a medium heat for about 5 minutes and season to taste. Mix the crispy leeks, potato and apple, then use to top the soup. Drizzle with olive oil.