John Myers
Hearty Potato Soup
The perfect hearty potato soup recipe with a picture and simple step-by-step instructions.
- 800 g Waxy potatoes / peeled approx. 700 g
- 300 g Carrots / peeled approx. 220 g
- 100 g Celery / peeled approx. 75 g
- 100 g Leek / cleaned approx. 75 g
- 2 tbsp Butter
- 1250 ml Vegetable broth (5 teaspoons instant broth)
- 2 tbsp Parsley frozen
- 0,5 tbsp Rubbed marjoram
- 1 tsp Salt
- 125 g Kat ham diced and smoked
- Maggi cabbage for garnish
- Peel, wash and finely dice the potatoes. Peel the carrots with the peeler, cut off the ends and dice finely. Peel / clean the celery, first cut into slices and then into fine cubes. Clean and wash the leek, quarter lengthways and cut into fine strips. Heat the butter (2 tbsp) in a large, tall saucepan, add the vegetables (diced potatoes, diced carrots, diced celery and leek strips), fry while stirring constantly and deglaze / pour in the vegetable stock (1225 ml). Add the parsley (2 tbsp frozen) and the ham cubes. Season with rubbed marjoram (½ tbsp) and salt (1 teaspoon) and let everything cook with the lid closed for about 25 minutes. Serve the soup hot, garnished with Maggi cabbage.
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