What you’ll need: butter (about 3-4 T), leeks (say, three), garlic (2 cloves, minced), potatoes (I prefer the little ones, maybe about 3 c. worth, or one small bag), carrots (2, peeled and chopped), stock (about a L), a little extra water and dill.
Melt butter in bottom of stock pot, add chopped leeks and sauté until tender, about 5 min on med. heat. Add garlic at last moment and stir a bit. Add potatoes and carrots and enough stock/water to cover the mix, plus about an inch. Bring to a boil then reduce heat and simmer until potatoes and carrots are tender: about 25 min. Add a lot of dill and serve with bread. Yummy goodness. Cheers! Ren