250 g potatoes
1 tbsp butter
500 ml vegetable stock
1 bay leef
Peel potatoes and cut into cubes. In a saucepan melt butter and fry the potatoes. Pour the broth, add the bay leaf and cook for about 10 minutes over medium heat.
Wash leek and clean. The white part cut into slices and add to the soup. Cook for about 10 minutes. Season with salt and pepper.
This soup goes very well with rye bread with cheese or mushroom cream.