Step 1

Place the butter in a large pot and place over a medium high heat.

Step 2

Once the butter has melted, add the garlic, onion, potato, and leek. Fry for 2 minutes until aromatic, then cover and sweat for 8 minutes.

Step 3

Add the stock, carrots, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.

Step 4

Season with a salt and pepper to taste

Step 5

Blitz with a food processor or a hand blender to get a thick, creamy and smooth soup.