2 medium size potatoes
2 or 3 leeks
6 good size carrots
1 big onion
3 or 4 garlic cloves
Salt and Pepper
Peel and clean all vegetables and chop them.
Sweat the vegetables in a bit of olive oil in a cast iron pot or other on high heat, then cover totally with water and more, salt and pepper to taste, keep in mind that it's always easier to add seasoning later, I also add celery seeds that give a nice taste.
Cover and let it simmer for at least one hour.
I like my soup without chunks so I always blend it.
Serve hot with a dollop of sour cream or pour some milk and grate some Swiss Emmentaler on top and a slice of home made bread.