Ingredient:
1 cup diced onion (about 150 g)
6 cloves minced garlic
2 tablespoons olive oil (30 ml)
1 quart vegetable or chicken stock (950 ml)
2 medium potatoes, diced (about 300–350 g total)
A good handful of 7–9 different herbs (about 50–75 g)
½ cup milk or cream (120 ml)
Sour cream for garnish
Salt and pepper
Here are the herbs I used:
1 leek, sliced (about 200 g, separate white and green into two piles)
A handful of celery tops (about 20–30 g)
Basil, curly parsley, arugula
Watercress, dill weed, spinach, cauliflower greens
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Here is the platter of herbs I picked
. 
1. Cook the garlic, and white part of the leek in the olive oil till tender.
2. Add the stock and diced potatoes, green parts of the leek and simmer till the potatoes are tender.
I rough chopped all the herbs before adding.
3. Add the herbs and cook for 10 minutes.
4. Puree soup in a blender, food processor or with the hand immersion blender as I am doing now.
I blend for a good long time until the soup is light and silky smooth.
5. Add the milk or cream, and season with salt and pepper.
6. Serve topped with some herbs and a dollop of sour cream if you wish. I served it on the side in this picture.
This Dish goes well with Kartoffelpuffer
(Potato Pancakes)
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