1 Peel and cut the potatoes into small cubes. Chop the leeks lengthwise, rinse all the sand and shred it finely. Peel and finely chop the garlic.

2 Fry all in butter in a heavy saucepan without color. Add the broth, stirring, and bring to a boil. Lower the heat and let the soup simmer with the lid on 30 minutes. Stir from time to time if properly – right down to the pot bottom.

3 Add the cream, stir and simmer for another in 10 minutes. Mix optionally soup. Season with salt and pepper.