Ham, Potato and Leek soup

Ingredients:

Stock

1 (or 2) Ham hock (if you have the choice, you want a ham or bacon hock, *NOT* a pork hock) 1 Leek (sliced in half longways) 1 Carrot (sliced in half longways) 1 Onion (sliced in half longways) 1 stick of celery (just snap it) 4 sprigs of thyme 6 Whole Peppercorns

Soup

As much stock as you made Meat from Hock(s) 1-2 Leeks (chopped) 1-2 Potatoes (diced) 1 stick of celery (chopped) few drops of worcestershire sauce 2 sprigs of thyme salt and pepper to taste

Stock-making-bit

Stick the all the bits from the stock ingredient list into a pan with enough water to cover the hocks

Bring the stuff to a boil for a few minutes, then take it back to a simmer, add a lid and fuck off for ~3 hours.

Soupy-bit

Remove the hock(s) from the stock and put on a plate to cool.

Strain the stock into a bowl to remove the now nasty dead flavouring bits (throw the flavoury stuff away, it's dead)

Return stock to the pan and stick back on a medium heat, add potatoes, leeks, celery and thyme into the stock.

Peel the skin off the hocks and remove as much meat as you can (don't eat too much of it) chop/break the meat up into smallish bits, then add the meat to the soup, throw the skin, bones and other inedible bits (if you ate too much of the hock, add some bacon here)

Boil/simmer soup a bit more until the spuds are cooked.

Eat.

Soup will last a few days at least, you might wanna leave it to set (if you did it right, it'll turn into a meaty jelly) then scrape the fat off the top