Peel and dice the potato and onion - you want the potato to be diced into small cubes.

Heat the olive oil in a large saucepan over medium heat.

Add the diced onion and potato to the saucepan and cook for 7-10 minutes, stirring occasionally, until softened but not browned. Season with a big pinch of salt and pepper.

Pour in the chicken or vegetable stock and bring to a gentle simmer.

Add the frozen peas and cook for another 5 minutes, until the peas are tender.

Remove the pan from the heat and puree the soup using a stick blender or in batches in a blender until smooth (take care during this process as the soup will be hot).

Stir in the shredded ham hock and heat through for 2–3 minutes. Season to taste with salt and pepper. Serve each portion with a slice of sourdough toast.