1. Melt the butter in a heavy-based pan

2. Slowly cook the onion until it is evenly browned

3. Add the diced potatoes and stir until they have absorbed the fat and are beginning to brown

4. Pour in the stork

5. Add the bay leaf and bring the pan to the boil

6. Reduce the heat and simmer for about 15minutes until the potatoes are cooked through

7. Add salt and pepper to taste

8. Remove the bay leaf before serving

9. Serve very hot with grated cheese on top

List of ingredients required:

(serves 4 people)

1 oz (25g)low fat butter or margarine
1 large finely sliced onion
12 oz (350g) peeled and finely diced potatoes
850ml beef stock
1 bay leaf
Salt and freshly ground black pepper
Grated Cheddar or Swiss cheese

1. Peel the potatoes and cut them into 1/8 inch slices

2. Pat the slices dry with with a clean cloth

3. Peel and thinly slice the onions

4. Grate the cheese

5. Melt the lard in a large frying pan

6. Arrange the vegetables and the cheese in layers in the pan. Reserve a little cheese for the top

7. Begin and end the layers with the potatoes

8. Season each layer with salt and pepper

9. Cover the pan with a lid and cook over low heat for about 40minutes or until the vegetables are tender

10. Sprinkle the remaining cheese over the top and brown under a hot grill for a few minutes

List of ingredients required:

1 lb onions
4 oz cheddar cheese
2 lb potatoes
2 oz lard
Salt and black pepper

1. Wash and finely chop the leaks

2. Chop the potatoes roughly

3. Melt the 1 oz of butter in a pan and fry the leeks until they are soft but not coloured

4. Add the potatoes and pour over the stock

5. Season with salt and pepper

6. Bring the ingredients to the boil

7. Cover the pan with a lid and let it simmer until the potatoes are tender

8. Remove the pan from the heat and let it slightly cool

9. Put the soup, a little at a time, in a liquidizer

10. Re-heat the puree soup over low heat and stir in the remaining butter

11. Serve immediately

List of ingredients required:

2 leeks
2 pints white stalk
Salt and black pepper
2 lb potatoes
1 and 1/2 oz butter