Ingredients:
600ml stock (either vegetable, chicken, pork or veal)
300g potatoes, peeled and diced
2 leeks, washed, trimmed and sliced (both white and green)
2 carrots, peeled and grated
30g fine oatmeal
100g Cheshire cheese, grated
salt an freshly-ground black pepper, to taste
Method:
Combine the stock and vegetables in a large pan. Add the vegetables and season to taste then bring to a boil.
Reduce to a simmer and cook for 15 minutes then add the oatmeal and continue simmering for a further 10 minutes, or until the vegetables are tender.
Just before serving stir in half the cheese then divide the soup between four warmed bowls. Garnish with the remaining cheese and serve.
