Potato and pea soup

Ingredients for 4 servings:

• 700 g potatoes
• 1 bunch of soup vegetables
• 1 can peas
• 1 chili pepper(s)
• 2 cloves garlic
• 1 onion(s)
• 1 pack of diced ham
• 1 bunch of parsley or celery leaves
• Salt ,

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and dice the potatoes. Peel and dice the carrots and celery, and slice the leek into rings. Deseed and finely chop the chili. Dice the onion. Finely chop the garlic. Sauté all ingredients (except the potatoes). Fill with water from the pea can, add the potatoes and peas, and add enough water to make the desired soup volume. Simmer until the potatoes and carrots are tender. Meanwhile, chop the parsley or celery leaves. Remove the soup from the heat and puree or mash it until it has a smooth consistency, but not too mushy. Season with salt and pepper and serve with the chopped parsley or celery and the diced ham. The chili and garlic can be omitted, but a good amount of the vegetables should be cooked with the soup. For vegetarians, simply serve without the ham. Tip: For a Mecklenburg potato soup, omit the peas and add prunes (previously soaked in water and cut into pieces) before serving.