Leek and potato soup

Wash the leek and cut into strips. Peel and dice the potatoes.

Fry the garlic and salt in oil, add the leek, fry briefly, then add the potatoes.

Sauté the garlic, leek and potatoes in the oil, then add water until the vegetables are just covered.

Simmer the vegetables until the potatoes are cooked, puree with a hand blender, season with nutmeg if necessary. A nice lunch. A home-baked waffle or crispy fried tofu croutons go very well with it.