Creamy potato soup without artificial flavors

Ingredients for 4 servings:

• 2 garlic cloves
• 2 shallots
• 600 g waxy potatoes, diced
• 3 m.-sized carrot(s)
• ½ leek(s)
• 500 ml water
• 250 ml cream
• ½ tsp Italian herbs, dried
• 2 tbsp sunflower oil for frying
• 1 tsp, leveled salt, less if needed
• Pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finely chop the garlic, shallots, carrots, and leek and fry in sunflower oil until the shallots are translucent. Peel and dice the potatoes, then add them to the pot. Add the water and salt and cook everything on medium heat for about 20-25 minutes. Check if the potatoes are tender. If so, remove about 5 tablespoons. Puree the rest. Add the cream, herbs, and pepper and stir. Then add back the previously removed vegetables. This gives the soup a more rustic flavor. Season to taste. The soup will be a bit thicker at this consistency; you could add a little more milk to dilute it. For non-vegetarians, you can also serve a Vienna sausage.