Peel and wash the potatoes and cut into small cubes. Peel and dice the onions. Peel and finely dice the garlic cloves. Heat butter (2 tbsp) in a large saucepan and fry the vegetables (onion cubes + garlic clove cubes, carrot slices and leek rings) vigorously. Deglaze / pour in the vegetable stock (2 liters / 8 tsp instant stock). Season with salt (1 teaspoon), colored pepper from the mill (1 teaspoon) and grated marjoram (1 teaspoon) and let everything simmer / boil for approx. 30 minutes with the lid closed. Finally, season / season with Maggi seasoning (1 tbsp).