Smoky Leek & Potato Soup

Peel the potatoes and leeks and cut into chunks. Chop the chorizo into small pieces.

Lightly fry the leeks and chorizo in the butter until soft and the chorizo slightly crispy, then add the potatoes.

Add the chicken stock and boil for about 10 minutes, then turn down the heat and simmer until the potatoes are cooked through.

Blend everything until properly smooth (you may have to do this in batches).

Put the soup back into the pan, add the freshly ground black pepper and cream. Voila!