Grandma’s English Recipes

8 cups stock (veal-based white stock is traditional, but chicken stock or vegetable stock is fine too)
2 large potatoes, peeled and diced
1 large leek, white and some green, chopped
salt and white pepper
3 carrots, peeled and grated
3/4 cup oatmeal
2 ounces Cheshire cheese (about 1 cup crumbled)
Garnish: paper-thin circles of leek

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