Fast Potato Soup

1. Peel the potatoes and cut into thin slices. Cut part of a potato into fine julienne
2. Clean the soup greens, cut the leek into fine rings, coarsely chop the parsley.
3. Cut the celery and two carrots into cubes, cut part of a carrot into fine julienne and keep as a garnish with a few celery cubes.
4. Cook the potatoes in the meat stock with some of the leek rings (please keep some for the garnish), carrot, celery and parsley.
5. As soon as the potatoes are completely cooked, approx. 10-15 minutes, depending on the cut, you have to decide again. Cream soup or rather chunky or both 😉

Lumpy

1. Stir everything properly once with the whisk (alternatively use the all-purpose shredder in doses) and do not pay any attention to the young vegetables. Season to taste with pepper, nutmeg and, if necessary, a little salt. Arrange in the soup plate or soup bowl and sprinkle with leek, carrot and potato julienne

Creamy

1. Use the all-purpose shredder to shred everything and refine it with a dash of cream. Season to taste with pepper, nutmeg and, if necessary, a little salt. Sprinkle with leek, carrot and potato julienne again in the soup plate or cup
2. Good hunger!
3. PS. Creamy and chunky is of course also possible – but I’m not going to reveal that 😉