potato soup

Ingredients for 4 servings:

• 15 m.-sized potatoes
• 3 large carrots
• 1 stalk(s) leek
• 1 bunch of soup vegetables
• vegetable broth
• 1 bay leaf
• salt and pepper
• allspice berries
• Parsley

Instructions

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

simple and vegetarian/vegan

Wash and peel the potatoes, then cut into small pieces. Wash, peel, and chop the carrots, leeks, and vegetables—it doesn’t have to be precise. Cook everything in water with vegetable stock, the bay leaf, and a pinch of allspice until very soft (the potatoes and vegetables should be covered). When everything is soft, drain the stock, reserving it, and set it aside. Puree the vegetables and potatoes (using an immersion blender or simply mashing with a potato masher). Gradually add the reserved stock until the desired consistency is reached. Finally, season with salt and pepper (or vegetable stock if desired), and garnish with parsley.