Spray a large saucepan with low calorie cooking spray and place over a medium heat.
Add the onion and leek and cook for about 10 minutes or until softened.
Add the garlic, potatoes and stock and stir.
Lower the heat and cover with a lid. Simmer gently for 20 minutes, until the potatoes have softened.
Remove the saucepan from the heat. Use a handheld stick blender to blitz the soup in the saucepan until it is smooth. Alternatively, you can use a food processor and blitz the soup in batches and then return it to the saucepan.
Add the cream cheese to the soup and stir in until smooth.
Add the salmon pieces and stir in. The heat in the soup will cook the salmon, there is no need to cook further.
Season to taste with salt and pepper and serve with a crusty wholemeal roll.