Cream of potato soup

Ingredients for 6 servings:

• 1 ½ kg potatoes, floury or predominantly waxy
• 3 carrots
• 1 stalk(s) leek
• 1 m.-large celeriac
• 1 small onion(s)
• some parsley, fresh or frozen
• 2 tbsp vegetable broth, granulated
• 250 ml Cremefine
• possibly mashed potato powder
• salt and pepper
• possibly butter
• possibly croutons
• possibly bacon
• possibly sausages

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Particularly creamy and yet light

Wash the vegetables, peel the potatoes, celery, and carrots, and chop them into pieces. Chop the leek, parsley, and onion. Place everything in a pot and add enough water to completely cover the vegetables. Add a pinch of salt and the vegetable stock powder, bring to a boil, and simmer for 40 minutes. Then purée the soup, add the Cremefine, stir, and season to taste with salt, pepper, and vegetable stock powder. If necessary, add a little mashed potato powder to thicken it or a little water to thin it until the soup has a creamy consistency. If you like it a little heartier, stir in a small knob of butter. You can also complement the soup with a few diced bacon and some croutons. Serve with a hot sausage and bread roll.