Green potato soup

Ingredients for 4 servings:

• 600 g potato(s), waxy
• 1 vegetable onion(s)
• 50 g butter
• 2 carrots
• ½ celery root
• 2 bay leaves
• 2 bunches of parsley
• 125 ml cream
• 2 stalk(s) leeks
• 1 ½ liters of water
• 1 tsp mustard, hot
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple, vegetarian and absolutely delicious

Clean, peel, and/or wash the vegetables. Roughly dice the potatoes, celery, carrots, and onions, and slice the leek into rings. Heat the butter in a large saucepan and sauté the onions until translucent. Then add the leek and celery and sauté for at least 5 minutes. At the same time, turn on the 1.5-liter kettle. Add the potatoes to the pan and pour in the hot water. The vegetables should be well covered. Add the bay leaves, season generously with salt and pepper, and simmer for a good 20 minutes. Wash and chop the parsley, and bring to a brief boil in the pan. Then puree the contents of the pan in a blender. Next, add the cream and mustard to the soup, bring back to a boil, and then season with salt and pepper. Serve the soup in a deep bowl. To ensure non-vegetarians also enjoy the soup, hearty sausages, such as Mettenden, are best warmed in the soup. My personal favorite side dish, however, is slightly thicker slices of Mettwurst, which are draped cold on the edge of the plate.