Potato soup with TÊTE DE MOINE cheese and smoked eel

1. Wash the leeks and slice them thinly. Peel the potatoes and roughly cut them.
    
2. Melt the butter in a pan, add the leeks and leave them to sweat for 5 minutes whilst stirring.
    
3. Add the potatoes, 1.5 litres of water, salt and pepper. Bring to the boil, leave to cook for 30 minutes.
    
4. Remove from the heat and pass through a liquidizer. Then add the diced smoked eel. Mix well and pour the mixture into an oven-proof tureen. Turn on the grill. Sprinkle the soup with the cheese shavings. Leave to gratinate for 3 minutes under the grill. Serve immediately, very hot.
    

Advice: You can buy eel at the fishmonger but it can also be replaced by smocked mackerel that is available in supermarkets.