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Leek and Potato Soup

Ingredients

50g butter
1 clove garlic, chopped
1 small onion, chopped
3 large leeks, chopped
3 medium potatoes, peeled and diced
900ml chicken stock
1 vegetable stock cube
Salt and black pepper for seasoning

Method

Melt the butter in a large saucepan on medium heat and sauté garlic and onions for a few minutes stirring frequently. Add remaining ingredients and bring to the boil, simmer for 30 minutes. Puree the soup with a hand blender. Season to taste. Serve.