4 large leeks

1 oz butter

3 pints water

1 lb potatoes

¼ pint full fat milk/single cream

grated cheese

Slice the leeks thinly and cook in the butter over a low heat until they begin to soften. Add the water, sliced potatoes and seasoning. Cover and simmer until soft. Stir in the milk/cream and reheat gently. Ladle into bowls and top with grated cheese before serving.