I large spud
2 cloves of garlic
Can of chick peas
Salt and Pepper (of course)
So peel and cube the spud. halve, slice and wash the leek. Use a garlic press to mash the garlic. Melt the butter in a pan. Sweat the potatoes and leeks for about ten minutes. Then, add the garlic and sweat for about another two mins.
Now, cover the whole thing with vegetable stock, chuck in the chick peas, stick a lid on the pan and lower it dow so it cooks nice and slowly.
When the spuds are nice and soft, ladle half the soup into a separate pan and then blitz whats left. When its all very smooth, chuck the un-blitzed mix back in and give it all a good stir. Reheat and serve in bowls with a bit of grated cheese on top and a sprinkle of Extra Virgin Olive Oil. A couple of large crusty white rolls are great too.
I tell you this, there will not be a drop of this stuff left - they'll fight to clear the pan.