Instructions: Heat the oil in a large saucepan and gently fry the leeks garlic and potato for 5 minuteg then add the hot stock and the parinesan rind.

Bring to the boil then simmer covered for about 20 minutes until tender.

Remove the any cheese into a liquidiser with the contents of the pan. (You might need to do this in two batches.)

Add 75g pamesan blend until smooth then season to taste.

Reheat gently ladle into warmed soup bowls and Sprinkle with the remaining pumesan.

Buy the largest chunk of parmesan you can afford for a good sized rind.

Serves 4

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