Joan's Sorrel Soup

3 leeks , both green & white sliced thinly

5 large garlic cloves , crushed

12 cups fresh sorrel leaves (rinsed, trimmed, & tightly packed)

4 cups chicken stock

1 medium potato , peeled & cut into cubes

1 cup Italian parsley , loosely packed

1 tablespoon lemon juice (or I use 8 lemon verbena leaves)

2 teaspoons dried tarragon (or I use 1 teaspoon fresh tarragon)

1 teaspoon ground mace

1 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper