1potatoes, garlic granules and onions in a pan with the butter over a medium heat to soften. don't let them brown
2when potatoes are soft, add 3 tbsp flour and stir to coat buttery potatoes.
3add a little stock, stir (think like making a roux). Add a little milk, then a little stock at a time until milk and stock is all added.
4bring to boil and simmer for about 20mins
5blend with a stick blender, or food processor in batches
6add chicken and blend again (this will make even the smallest amount of chicken go a long way in a soup)
7season to taste
8serve with a sprinkle of parsley - not pictured