Summary

Ingredients

• 100 g carrot (s)
• 50 g celery
• 1 onion (s)
• 1 leek (leek)
• 800 g potato (s)
• 2 tablespoon butter
• 700 ml meat stock, instant
• salt
• pepper
• nutmeg
• 150 g ham, cooked, sliced
• 2 tablespoon parsley, chopped

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Instructions

1. Wash, peel and chop the carrots and celery. Peel and finely chop the onion. Clean and wash the leek and cut into rings. Peel, wash and dice the potatoes. Heat the butter in a large saucepan and sauté the prepared vegetables in it. Pour in the broth, season with salt, pepper and nutmeg. Cover and cook for about 15 minutes, until the potatoes and carrots are soft. Cut ham into strips. Take 3 ladles from the stew. Coarsely puree the rest. Put the vegetables and ham back into the pot and bring to the boil. Serve sprinkled with parsley.