Summary

Ingredients

• 15 medium potato (s)
• 1 large onion (s)
• 2 carrot (s)
• 175 g butter
• 1 ½ liter meat broth
• 1 cup cream or sour cream
• salt and pepper
• 2 leeks
• marjoram
• nutmeg

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Instructions

1. Wash and clean the potatoes and vegetables and cut into small cubes. Steam the vegetables in butter. Pour 1 liter of meat stock and cook for about 30 minutes. Puree the soft vegetables and potatoes. Top up with the rest of the meat stock and season with salt, pepper, nutmeg and marjoram.
2. Refine the soup with cream or sour cream before serving.