Potato, Leek and Kohlrabi Soup

This exquisite soup has become a new favourite made with the freshest ingredients and served with a splash of tabasco sauce to add some zing. Our dear friends Jenny and Erika provided most of the ingredients for this soup straight from their garden including onions, leeks and kohlrabi (german turnip - see photo below).
Method: lightly fry a chopped small onion and three leeks in a large pot until soft in a tablespoon of butter  (remember to wash the leeks throughly as they may be gritty). Add 4 - 5 medium potatoes and 1 large kohlrabi, season with salt and pepper. Add 4 cups of good (real) chicken stock. Cook for 45 minutes before adding half a cup of cream and blending. Once served, add a splash of tobasco sauce and serve with warm ciabatta bread. So unbelievably good!