Summary

Ingredients

• g 1,500 potato (s), floury
• 1 liter beef broth
• 1 liter vegetable broth
• 50 g ham, diced
• 3 leeks, the white one
• 3 leeks, the green one
• 3 carrot (s)
• 50 g celeriac
• 2 cloves garlic
• 250 ml cream
• 62 ½ g butter
• 1 tablespoon olive oil
• pepper
• salt

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Instructions

1. Peel and roughly dice the potatoes. Also dice the carrots, celery and garlic, cut the leek white into small rolls. Heat the oil in a soup pot (5-6 liters), leave out the ham cubes and sweat the vegetables in it.
2. Add the potato cubes, stir briefly and deglaze with the broth. Simmer over low heat for 20 minutes. Puree the cooked ingredients with the stick. Add the cream and butter and let it melt while stirring.
3. Season with pepper. Salt will probably not be required, the broths bring that with them. The soup should have a creamy consistency and according to this recipe makes about 4 liters.
4. Depending on the type of potato used, it could be a little too thick, then dilute with water or milk. If it is too thin, puree the cooked potatoes in it.
5. Cut the leek greens into 1 mm wide rolls and sprinkle them on the filled plates.
6. Roasted ham cubes, crabs or slices of smoked salmon cut into small pieces are delicious additions.
7. Oven-fresh baguette or ciabatta slices serve with it.