• Melt the lard or butter in a soup pot, then add the potato and sauté, stirring often, until the potatoes turn slightly golden.
• Add the garlic and bay leaves to the pot and fry them in the mix for just 1 minute until they start to release a little flavor.
• Then, add the chicken stock and turn the heat up until it starts to boil.
• Turn the heat down, add the majoram (crush it between your fingers first to release some of its aroma), salt and pepper and continue cooking for 20 minutes, or until the potatoes become tender.
• Serve your delicious garlic soup hot, topped with croutons, parsley, grated cheese and a side of fresh rye bread. If you like a more garlicky taste add some more crushed garlic on top too!

Enjoy!