Summary

Ingredients

• 8 potato (s)
• 4 large carrot (s)
• 1 leek
• 0.5 ½ celeriac
• 1 can sausages
• 0.5 liter ½ vegetable stock, homemade or grained
• 100 g ham, diced
• 100 ml cream or milk
• 2 teaspoons savory
• salt and pepper

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Instructions

1. Peel the potatoes, clean the vegetables and cut into small pieces.
2. Boil the potatoes in a saucepan with salted water until soft.
3. Put the vegetables on top with the vegetable stock and cook until soft.
4. Fry the ham cubes in a pan until crispy.
5. Drain the soft-boiled potatoes, set the soft-boiled vegetables aside and skim off some of the broth and pour over the potatoes, mash the potatoes and add the cream and diced ham. Add enough broth until the desired consistency of the soup is reached, add the savory (fresh is best), briefly bring the soup to the boil. Then add the vegetables and sausage. FINISHED!
6. As a vegetarian version, you can also leave out the sausages and diced ham.
7. The recipe usually goes down well with children.