5-6 potatoes
1 leek
2 big yellow onions
1 cube of vegetable boullion
2 dl or 7 oz of cream
salt
white pepper
olive oil
7 dl or 24 oz of water
Peel and chop the potato and the onion.
Fry the potato and the onion in a pot with oil.
Split and rinse the leek. Chop it into small pieces.
Fry the leek together with the potato and the onion.
Pour water into the pot, add the boullion and let it boil.
When the soup is boiling, pour the cream into the pot and let the soup cook until the potato gets soft.
Add salt and pepper.
Serve with brown bread and milk.