Carrot and potato soup

Ingredients for 6 servings:

• 250 g potatoes
• 500 g carrot(s)
• 100 g celery
• 1 bunch parsley, chopped
• 100 g leek
• 250 ml white wine, dry
• 1 garlic clove(s), squeezed or diced
• 1 tsp marjoram
• 2 tbsp cream cheese
• 2 tsp salt
• pepper
• Paprika powder
• 350 ml water
• 3 tbsp oil
• 1 m.-sized onion(s)

Instructions

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

Peel and dice the potatoes, carrots, onion, and celery. Add the oil to a large pot and sauté the diced vegetables until translucent. Deglaze with the white wine. Trim the leek, slice it into rings, and add it to the pot with the salt and marjoram. Add a little water to cover, cover, and continue cooking over medium heat for about 20-30 minutes. Then puree with a hand blender until only small pieces of vegetables remain. Add the cream cheese and chopped parsley. Finally, season with salt, pepper, and paprika to taste.