Melt the butter in a medium/large pan.
Roughly slice the leek, dice the onion, and cut the potato into cubes. Place all in the pan with the crushed garlic clove.
Under a medium heat ‘sweat‘ for 5 minutes.
Add the chicken stock to the pan, bring to the boil and simmer for 30 minutes.
Add seasoning. Using a potato masher, mash the soup until all the cubes of potato are mashed.
Simmer for a further 5 minutes. Serve immmediatley while still hot.
Great served with a few slices of bread or drizzle cream ontop and add some croutons.
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