Cook garlic 5 minutes in butter. Onion 2 minutes, potato 1 minute then add stock, water, salt and pepper. Simmer 15 minutes. Add cream, cook 1 minute. Blitz and serve hot with garnish.

Sauté - Heat butter in a large heavy base pot over medium high heat until melted. Add garlic and cook for 5 minutes, stirring regularly. The garlic should be nicely golden on the edges. Don't let it brown too deeply or it can become bitter.

Add onion and cook for 2 minutes until softened.

Add potato and cook for 1 minute, stirring regularly.

Simmer 15 minutes - Turn the stove up to high. Pour in stock and water. Season with salt and pepper. Stir, then once it comes to a simmer, lower the heat to medium and cook for 15 minutes (no lid) until the potatoes are soft (check with a knife). (Note 6)

Stir in cream, simmer for 1 minute.

Blitz - Remove from the heat and use a stick blender to blitz until fully smooth. Or puree in batches in a blender. Adjust to taste - Add water if it's too thick, salt and pepper if needed, extra cream if you want it richer.

Serve hot in bowls with toasted panko garnish, a drizzle of olive oil and warm crusty bread. 😋

Mix panko, olive oil and salt in a small bowl until all combined. Heat up a small frying pan over medium high heat. Place the panko into the pan and cook stirring constantly for 3 minutes until nicely golden all over. Remove from stove, toss in the parsley and set aside.