1-2 tablespoons of vegetable oil

Knob of butter (optional)

1 large white onion

2 sticks of celery

550g leeks

300g Maris Piper potatoes

650ml of vegetable or chicken stock

Salt and white pepper

Ham hock (optional)

1. Dice the onion.
2. Cut the celery sticks and leeks in half lengthways and then slice.
3. Peel and dice the potatoes.
4. Heat the oil and butter (if using) in the bottom of a  large pan.
5. When the butter has melted, add the onion and celery and cook over a low heat until the onion becomes translucent.
6. Add the potato and leek and broccoli and cook for a further 4-5 minutes, until the leek has softened.
7. Pour in the stock, season well and bring to the boil.
8. Turn down the heat, cover and cook for 20 minutes.
9. Blend the soup and once it has cooled down a little, taste and adjust the seasoning.
10. Top with ham hock pieces.