Creamy potato soup

Ingredients for 4 servings:

• 750 g potatoes
• 1 onion(s)
• 1 stalk(s) leek
• 1 m.-sized carrot(s)
• 1 liter vegetable broth
• 100 ml cream
• 2 tbsp oil
• salt and pepper
• nutmeg
• Parsley, chopped

Instructions

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

Dice the onion and sauté in oil until translucent. Slice the leek into rings and the carrot into thin sticks, and sauté briefly. Pour in the stock, dice the potatoes, and add them. Simmer for about 30 minutes. Remove half, puree, and then add back in. Stir in the cream and season generously with salt, pepper, and nutmeg. Sprinkle the soup with chopped parsley before serving. Tip: If you like, add about 100g of crab to the finished soup and let it stand for about 5 minutes before serving.