slice up the leeks, onions and spring onions.

gently fry the onion and half the spring onion with garlic in some butter, until tender and soft.

add leeks and continue frying until they are tender and have lost most of their liquid, add enough chicken stock to cover the veg and simmer for around 15 to 20 mins. add pepper to taste and a little salt.

after simmering, add soup to a blender and blitz until soup is smooth, add back to the pot and add the quarter of left over spring onions and crumble the cheese into the soup stirring all the time on a low heat till the soup becomes creamy and the cheese has melted.

season to taste and pour into a bowl, garnish with left over cheese and spring onion...enjoy!!!