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Before you start cooking: Peel 4 medium potatoes, dice them into cubes about ½ inch (1-1.5 cm) thick. Peel 8 cloves garlic thinly slice them.
In a soup pot, melt the 1 Tablespoon lard over medium heat. Add potato cubes and sauté them until lightly golden brown. It takes about 5 minutes. Stir frequently.
Add sliced garlic, 2 bay leaves, and sauté for 1 minute (no longer!).
Pour in5 cups chicken broth. Bring to a boil.
Reduce the heat, add salt, ¼ teaspoon ground black pepper, and 1 teaspoon dried marjoram. Cook for 20 minutes or until potatoes are soft.
Serve with bread croutons.
Grab 2 slices stale bread. Cut it in cubes of about ½ inch (1-1.5 cm).
Grease a baking dish with 1 Tablespoon unsalted butter.
Add bread cubes and place the dish into the oven preheated to 340 °F
Roast for 10 minutes, stirring the bread cubes halfway through to ensure they get crispy on all sides.