1. Add olive oil, onion, garlic, celery, leek, potatoes, ham hock, peas, stock, bay leaf and 1 liter cold water. Cover with lid.
2. Cook on low for 6 hours.
3. Remove hock from soup. Discard the bone.
4. Shred ham. Return ham & rind (I think that this adds extra flavour) to soup. Cook on low for 1 hour or until ham and peas are tender.
5. Remove and discard of rind.
6. Use a stick blender to blend together, but try and leave some chunky bits of potato and ham
7. Serve with parsley, cracked pepper and crusty bread.
8. ENJOY!!