Slice carrots, celery and leeks into small pieces, sauté in the butter for 10 minutes, add the smoked pork, bay leaf, allspice and 1,5 liters of water, stew on low heat. Peel potatoes and dice (1 centimeter thick). Fry gently in the melted butter potatoes, pour the water and boil until done. Chop the onion and sauté until golden brown. Remove the pork from the broth, dice and strain the broth. Place the pork, diced potatoes, onion, parsley and marjoram in a pot, pour the broth and bring to a boil, add prunes, boil until soft.