Porrusalda

In a casserole with EVOO, sauté the onion, the carrot, all finely chopped together with the whole and peeled garlic cloves and the clean leeks cut into rings.

When the onion is golden brown, add the chopped potatoes and sauté them as well.

Season (pay attention to the amount of salt, I have put an approximate measure) but you know, it depends on taste. It is always better to add little and correct at the end.

Pour the water, also what I have put of measure is orientative, it depends on if we want it thicker or looser. Let it cook for approximately 30 minutes.

I like to add a teaspoon of concentrated vegetable broth with the water (not the one bought at home, of course).

After cooking, season with salt and serve.