Classic potato cream soup

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them into cubes of about 2 cm. Peel onions and cut into cubes. Heat the fat in a pot, fry the onion cubes in it. Add potato cubes and bay leaf, add 750 ml broth and bring to the boil. Simmer the potatoes for about 20 minutes over a mild heat

2. 2

   Meanwhile clean the leek, cut it in half lengthwise, wash and cut into strips. Peel and slice the carrots

3. 3

   Bring 250 ml broth to the boil. Cook the carrots for about 8 minutes. Add leek after about 3 minutes. Wash marjoram, shake dry, pluck leaves

4. 4

   Take 3 tablespoons of potato cubes from the stock, mash the remaining cubes in the stock. Add cream and 2/3 of the marjoram leaves, bring to the boil. Add stock with vegetables, remaining potato cubes and ham. Season soup with salt, pepper and nutmeg, arrange and garnish with remaining marjoram leaves

Nutrition Facts

KCAL
470 kcal

CARBS
37 g

FATS
29 g

PROTEINS
11 g