Melt the butter in a large pot over a medium heat. Add the onion and leeks and gently fry until soft. Add the parsnip and potatoes to the pot and cook for a further 5 Minutes.

Add the chicken stock to the vegetables and bring to the boil. Reduce the temperature and simmer for 25 Minutes.

Meanwhile cook the haggis as per back of pack instruction for microwave use. once cooked fork the haggis through to loosen up mix.

Add the loosened haggis mixture to the pot, season & stir thoroughly.

Liquidise the mixture until the soup brcomes smooth and slightly thicker in texture.

Add the double cream and blend once again, finally add the chopped parsley and stir thoroughly.