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Potage, Auvergnat

Thoroughly heat two tablespoons lard in a saucepan, add two finely sliced leeks, one sliced onion and two ounces salt pork cut in small pieces, set pan on fire and cook for ten minutes, frequently stirring meanwhile. Add one crushed bean garlic and two branches parsley, stir well, add three sliced, peeled raw potatoes, a pint fresh, crushed tomatoes and half pint lentils previously boiled in water for ten minutes, pour in a quart broth and one and a half quarts water, season with a teaspoon salt, half teaspoon pepper, add two bay leaves, mix well, cover pan and let simmer on corner of range for two hours, occasionally mixing meanwhile. Remove, pour soup through sieve into a basin, then through strainer into a saucepan, add half ounce good butter, one gill milk, and mix potage on range with wooden spoon while cooking for five minutes. Pour puree into a soup tureen, adding bread croutons and serve.