For the meat-eaters out there, this recipe has a porcine twist
1. Top and tail the leeks, cut length wise and discard the outer leaves, then chop them. Put them in a large metal dish. Peel and chop potatoes into small cubes, and rinse in colander to get rid of the starch.
2. Put the leeks and potatoes in a pan, add salt, pepper and stock and bring to the boil.
3. Turn down heat to simmer and cook for 2 ¾ hours or longer if necessary, stirring frequently or until you see the change from clear liquid to a thicker consistency.
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