Deveron Soup
– courtesy of Diane Ingram

Ingredients

1 carrot, grated
1 potato, diced
1 leek, sliced
1 chicken stock cube
1 dsp. Fine Scottish oatmeal
grated Scottish cheddar

Method

• Put the diced potato into cold water for a few minutes to remove the starch
• Put the potato into the pan with the stock cube, sliced leek and grated carrot
• Cover with water and bring to the boil
• Sprinkle in your oatmeal, while stirring
• Simmer gently until all ingredients are cooked and serve with handful of cheddar