Franconian potato soup

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 2 carrots
• 1 stalk(s) leek
• 1 parsley root(s) or a piece of celeriac
• 1 onion(s)
• 900 ml water
• 2 tbsp vegetable stock powder
• 2 tsp marjoram
• 1 bay leaf
• 150 ml cream
• 3 tbsp parsley, chopped
• some oil
• 2 small potatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian, vegan also possible

Peel and dice the potatoes. Cut the leek into rings. Peel and finely chop the carrots and parsley root or celery. Peel and dice the onion. Heat a little oil in a pan and sauté the onions until translucent. Briefly roast the remaining vegetables with the bay leaf and potatoes. Add the marjoram and pour in the water. Bring to a boil, add the vegetable stock powder, and simmer for 15 minutes. When everything is soft, puree the soup, adding the cream, if necessary, a little more water until the desired consistency is reached. Season with salt and pepper and sprinkle over the chopped parsley. For the garnish, I also fried two finely diced raw potatoes in oil in a pan and then poured them over the soup. If you’re vegan, omit the cream or use a substitute.