Summary

Ingredients

• 1 kg potato (s), floury boiling
• 150 g leek
• 500 g onion (s)
• 150 g sour cream or crème fraiche
• 300 g ham, diced
• 1 liter meat broth
• 50 g butter
• 2 carrot (s)
• salt and pepper
• 1 teaspoon mustard, hotter
• Paprika powder
• Chives, chopped, for sprinkling
• nutmeg

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Instructions

1. Peel and dice the potatoes and onions. Clean the leek and cut into rings, peel the carrots and cut into slices.
2. Fry the potatoes, leek, carrots and half of the onions in a pan in half of the butter for approx. 10-15 minutes. Salt and pepper.
3. Bring the broth to a boil. Add the potatoes, onions, leek and carrots and cook for about 15 minutes. Now fry the diced ham and the remaining onions in the remaining butter for about 10 minutes in the pan. Now remove some vegetables from the potato soup and set aside, then puree the soup. Now stir in the crème fraiche. Stir in the ham and carrots. Season to taste with salt, pepper, paprika powder, nutmeg and mustard. Add the rest of the vegetables. Sprinkle with chives and serve.