Summary

Ingredients

• 750 g potato (s)
• 1 onion (s)
• 1 leek
• 1 medium carrot (s)
• 1 liter vegetable broth
• 100 ml cream
• 2 tablespoons oil
• salt and pepper
• nutmeg
• Parsley, chopped

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Instructions

1. Cut the onion into small cubes and sauté in the oil until translucent. Cut the leek into rings and the carrot into thin sticks and sauté briefly. Pour in the broth, cut the potatoes into small cubes and add. Let everything simmer for about 30 minutes. Remove half, puree and then add again. Stir in the cream and season well with salt, pepper and nutmeg. Sprinkle the soup with chopped parsley before serving.
2. Tip: If you like, add about 100g of prawns to the ready-made soup and let the soup steep for about 5 minutes before serving.