Cooking Mode

1. Sauté sliced garlic, onion, and leek in olive oil, then add the potatoes and tomatoes and let them simmer.
2. Pour in the chicken broth and let it cook.
3. Puree the mixture, strain it through a fine-mesh strainer, season with salt and freshly ground pepper, and return to the heat until it comes to a boil.
4. Serve the soup in a deep bowl, garnish with shredded egg in the center, and top with fresh cilantro leaves.