Bring a small pan of water to a boil for the potatoes, they need longer than the soup so I always boil separate, not a must though

Peel and cut the potatoes in 1cm cubes, add to the boiling water with a little salt and boil for 20 minutes untill soft

Meanwhile cut the onion and garlic in small pieces and put aside

Cut the leek in the length and then in half rings, take the rings apart and wash off thoroughly all the sand and mud in a big sif, keep a few rings separate to garnish the soup when served

Put a 2-3 liter soup pan on medium heat with the cream butter

When the butter is hot add the onion and garlic and fry the slowly untill soft, when half done, add the curry powder

Now add the stock, the leek and the potato cubes and bring to a boil, then put the heat down and let it softly boil for 10 minutes

Use the electrical hand blender to blend the soup smooth

Add the cream, some pepper and salt and maybe a little more curry powder to taste and again heat up, when it boils it's done

Add to a bowl or soup plate and garnish with some leek rings