Hearty potato soup

Ingredients for 4 servings:

• 500 g potato(s), waxy
• 1 ½ liters of meat broth
• 200 g ham, cooked
• salt and pepper
• 20 g butter
• 15 g flour
• 1 tbsp tarragon, finely chopped
• 1 tbsp parsley, chopped
• 100 ml cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and peel the potatoes and cut them into roughly 1 cm cubes. Heat 1.2 l of meat broth in a large pot and simmer the potato cubes for 15 to 20 minutes. Cut the ham into 1/2 cm cubes and stir into the soup 5 minutes before the end of the cooking time, then season with salt and pepper. Melt the butter in a saucepan and fry the flour until light brown, stirring continuously. Deglaze with the remaining broth, stir until smooth, and simmer for 10 to 15 minutes. Strain the mixture into the soup and stir well. Sprinkle in the tarragon and parsley, refine the soup with cream, and season with salt and pepper. For an even creamier version, puree the potatoes in the pot with a hand blender before adding the ham cubes.