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Potage, Parisienne

Cut into small squares four well-cleaned, sound leeks and one small white onion; place in a saucepan with a tablespoon butter and gently brown for ten minutes, stirring once in a while. Moisten with three quarts water, adding a half-pound piece salt pork. Tie in a bunch four branches parsley, one branch chervil, one bay leaf, one clove, a sprig of thyme, and add to the pan. Season with a level tablespoon salt and half teaspoon white pepper, then let boil for thirty-five minutes. Cut in half four rather small peeled, well-washed potatoes, then slice them very fine and add to the soup with a bean chopped garlic. Mix well and boil for forty-five minutes more. Take up the lard and bouquet, then with a wooden spoon lightly mash the potatoes. Pour the soup into a soup tureen and serve.