- 1 large leek and thinly sliced
- 2 big rosset potatoes
- 4 cups vegetable stock (or chicken stock)
- olive oil
- 1 garlic
- salt, ground pepper and mace
Heat the oil in your pot over medium high. Thinly slice the leek and slice the potatoes into thumb size chunks. Fry until the vegetables have begun to soften and brown slightly, about 15 minutes. Pour vegetable or chicken stock into the pot and bring it to a boil. Season it with salt and pepper. Reduce the heat to low, simmer for 30 to 40 minutes until the vegetables are tender and blend until smooth. Season to taste with salt, pepper and little bit of mace.