Summary

Ingredients

• 750 g potato (s)
• Vegetable broth
• 3 large onion (s)
• 4 clove (s) garlic
• 200 g peas, reen, frozen
• 200 g cream cheese
• 200 ml cream, reduced calories
• 200 g ham, cooked
• oregano
• Parsley, chopped
• olive oil
• Spice paste (harissa)
• salt and pepper

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Instructions

1. Dice the peeled potatoes, pour the stock over the top of the potatoes, season with oregano and harissa and cook the potatoes for 25-30 minutes.
2. Dice the onions medium-fine and the garlic finely. Heat the oil, fry the peas, onions and garlic in it until the peas are no longer hard.
3. Add everything to the potatoes and roughly work through with a potato masher (not a hand blender). Melt the cheese in it, add the cream, bring to the boil briefly and add the ham cut into cubes. Let simmer gently for another 5-10 minutes, possibly add water if the soup is too thick (depends on the type of potato). Season to taste and sprinkle with chopped parsley.