Created by ImPat on November 21, 2016
Step 1: Melt butter in a large saucepan over moderate heat and cook and stir leek, celery and garlic for 3 minutes or until leek is soft.
Step 2: Add sweet potato, crumbled stock cubes and the boiling water; bring to the boil and then reduce heat and simmer for 20 minutes or until sweet potato is tender.
Step 3: Remove from heat and using an electric stick mixer, blend soup until smooth and season to taste.
Step 4: Meanwhile, to make toasties, preheat a sandwich press and place bread on a clean work surface, spread both sides with extra butter.
Step 5: Spread one side of each with mustard and top with ham and cheese and then top with remaining bread slice.
Step 6: Cook in batches, in a sandwich press for 3 minutes or until heat and golden.
Step 7: Swirl cream through soup and sprinkle with chives and serve with toasties.