Heat a heavy based saucepan over a medium-high heat and add one to two tablespoons of olive oil plus the onion, celery and leek. Cook for 5-6 minutes, stirring often.
Add potatoes and garlic and cook for another 3-4 minutes.
Add enough stock to just cover the veggies plus a little salt and pepper and bring to the boil.
Reduce heat and simmer for 15 minutes or until potatoes are tender.
Remove from the heat, puree soup using a food processor or stick blender. Enjoy!
