Fine potato cream soup

Ingredients for 4 servings:

• 2 tbsp butter
• 1 onion(s)
• 350 g potatoes
• 2 carrots
• ½ small celeriac
• 1 stalk(s) leek
• 1 liter broth (instant)
• ⅛ liter cream
• salt and pepper
• nutmeg
• Parsley, chopped
• 1 bay leaf

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Sauté the onion, potatoes, 2/3 of the carrots, the celery, and the white part of the leek – all roughly diced – in the butter. Season well with salt and pepper, pour in the broth, add the bay leaf, and simmer for about 35 minutes. Meanwhile, dice the remaining vegetables and the green part of the leek, then sauté in about 20g of butter for a maximum of 2 minutes; the vegetables should remain firm to the bite. Purée the soup with a hand blender, removing the bay leaf first. Stir in the cream with the hand blender, season with salt and nutmeg, and add the diced vegetables and parsley.