6-8 medium white or baking potatoes, cut into bite-size pieces
2 leeks, finely chopped
4 cloves garlic, finely chopped
1 onion, finely chopped
2 tablespoons dill
1/2 teaspoon salt
1 teaspoon black pepper
6 cups vegetable stock or water

1. Boil the potatoes in a large pot with the vegetable stock or water for 10 minutes.
2. Add the leeks, onion, garlic, salt, pepper, and dill (if dried), and mix well.
3. Continue cooking until all the vegetables are very tender. If using fresh dill, add it now. Process the soup in a blender or mash the soup against the sides of the pot with a spoon, until smooth. Serve hot, warm, or chilled.