Leek and Potato Fry Pan Soup

Crush up 8 or so of the cardamom seed pods (pestle and mortar, hammer, knife, whatever) and put to one side.

Put a knob of butter in a BIG frypan, heat it up so it melts. Tip the chopped onion in together with the chopped leeks and crush 2 garlic cloves over it all. Stir and
inhale... Yum! Add some black pepper to suit and a pinch of salt to taste. Heat the whole lot gently while stirring for about 10 minutes, the aim is to cook and soften the mixture but NOT to let it brown (burn)

After ten minutes.... put a kettle on to boil some water. Mix about a pint and a half of the boiling water with two stock cubes in a bowl, make sure it's all mixed well with no lumps. Tip this into the frypan.

Then, tip the diced potatoes in. Tip the crushed cardamom pods in. Stir thoroughly.

Let it gently cook away on the very lowest heat. Stir regularly & thoroughly so everything gets nicely mixed up and all the flavours blend into one another.

Just before the potatos are ready add some milk and cream about a couple of cupfuls into the pan.

The soup is ready when the potatos are cooked (which depends on how finely you cut them into cubes)

Soup can be served blended or (as I prefer) straight out of the pan.

Enjoy! :-)