Pureed potato soup with leek and beef juice

Name: Pureed potato soup with leek and beef juice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 2 Onions; 30 g Butter or margarine; 1 1/4 l Vegetable broth (instant); 2 Leek sticks (leek); 7-10 Tbsp Salt; 150 g Bovine ham; 1/2 (75 g) Becher Crème fraîche; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp colourful pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
2 Onions
30 g Butter or margarine
1 1/4 l Vegetable broth (instant)
2 Leek sticks (leek)
7-10 Tbsp Salt
150 g Bovine ham
1/2 (75 g) Becher Crème fraîche
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp colourful pepper

Directions

1
Peel and wash the potatoes and cut into small cubes. Peel and chop the onions. Heat the fat in a saucepan. Brown onions and potatoes in it. Add stock, bring to the boil and cook for about 15 minutes.
2
Clean and wash the leek, cut into rings, cook in a little salted water for about 5 minutes and drain. Cut beef ham into strips. Remove 1/3 of the potato pieces. Mash the remaining potatoes in the stock.
3
Stir in the crème fraiche. Season to taste with salt, pepper and nutmeg. Add leek, potato pieces and beef ham to the soup. Serve sprinkled with coloured pepper.